Craving a creamsicle...

Sarah, I'm finding good reviews for David Lebovitz's recipe in Perfect Scoops...

I don't have it, but my library does. If you can't find it anywhere, ping back here and I'll get the book from the library.

That book is simply too tempting to leave laying around the house. I blew 3 weeks worth of dieting on WeightWatchers with the Cherry Icecream with chocolate pieces.

 
I have it - Orange Popsicle Ice Cream..Just made the Blueberry Cheesecake, which was good,

not sweet enough for my cheesecake loving tastebuds!

Orange Popsicle Ice Cream from The Perfect Scoop
2/3 cup sugar
Grated zest of 3 oranges
1 1/4 cups freshly squeezed orange juice
1 cup sour cream
1/2 cup half-and-half
2 tsp. Grand Marnier or another orange liqueur

In a blender, pulverize the sugar and orange zest till fine. Add the juice, sour cream, half&half and liqueur. Blend till sugar is dissolved.
Chill in refrigerator, then freeze in your ice cream maker.

Good luck and let us know how it is!

 
Here's a more adult twist to the creamsicle

Vodka-Orange milkshake

1 pt vanilla ice cream
3 tab orange juice
3 tab vodka
3 tab triple sec or orange liquer

Puree all ingredients in blender til smooth. Divide between 2 tall glasses

adapted from Town Talk Diner

 
Here's the recipe. It becomes quite a conversation item, if you have martini drinkers.

I got it on Gail's from a British Columbia tomato grower.
From: Nicole Okun
Dill Tomolives

4 lbs tiny green tomatoes
1 clove garlic, peeled and quartered
2 sprays dill
20 oz water
10 oz white vinegar
1 oz salt

Wash tomatoes and pack into clean quart jars. In each jar place 2 quarters of garlic clove and one spray of dill. Boil vinegar, salt and water together for 1 minute and pour over tomatoes. Leave 1/4" headroom and adjust lids. Process for 15 minutes in a boiling waterbath. Makes two quarts.

 
Just found this at Per Se's website: Recipe for creamsicle

Creamsicle
Provided by: Chef Sebastien Rouxel
Served at: Per Se


Type of Dish: Desserts: All, Desserts: Other
Servings: 10-12
Cuisine: Eclectic/Global, French
Reader Rating: Write a Review


Email Print Recipe Rate & Review

Ingredients
Vanilla Ice Cream
1 cup whole milk
1 cup heavy cream
6 yolks
3 ounces of sugar
A pinch of salt
1 vanilla bean

Apricot Sorbet
2 cups apricot juice or puree
4 ounces sugar
½ cup water
Few drop of lemon juice

Raspberry Coulis
1 cup of fresh or frozen raspberry
1 ½ ounces of sugar
Instructions
Vanilla Ice Cream
Combine the yolks and the sugar and the salt together. Scrape the vanilla bean into that mix. Add half of the milk cold. Combine well and pass through a fine mesh.

Bring to a boil the rest of the cream and the milk. Pour over the yolks mixture and combine well.

Pour everything back into the pot and cook it until the mixture has a lightly thickened consistency and coats the back of a spoon. Pass through a fine mesh again and cool down immediately on an ice bath.

When cold, spin into an ice cream maker and reserve in the freezer.

Apricot Sorbet
Bring the water and the sugar to a simmer or until sugar crystals are completely dissolved. Cool down in an ice bath. Add the cooled syrup to the apricot puree or juice. Add few drop of lemon juice for taste.

Spin the mixture in an ice cream maker and reserve in the freezer.

Raspberry Coulis
Process the raspberry and the sugar in a blender until smooth.

Assembly
Take equal parts of vanilla ice cream and apricot sorbet in a large bowl and mix them just enough to marble them together. (Avoid over mixing as this can cause the ice cream to become one homogenous color.) Pour some of the raspberry coulis and chunks of your favorite cookie dough and gently swirl these in as well.
Pour this mixture into your favorite Popsicle mold and let set in the freezer. When frozen, you can enjoy as is or dip them in chocolate if you wish.

(Published 2008)

 
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