Did you know it’s National Ice Cream Month? Somehow I missed this fact until now, although you’d never know it if you’ve seen the way I’ve been taking it down. Lately I’ve been on a strawberry milkshake a day diet. It’s going to be a sad day when the elastic waisted maternity clothes go away! But that day is not today and we still have 2 more weeks in July, so it’s time to step it up and really celebrate this holiday. First up, homemade ice cream based on one of my favorite summertime treats – the orange creamsicle.
This recipe is super easy. There’s no tempering eggs to make a custard base. Just throw all the ingredients into a blender, blend, chill in the fridge, and add to your ice cream maker. The result is deliciously tart and creamy. Take one bite and you’ll immediately be transported back to childhood summers at the neighborhood pool with a creamsicle in hand. I can’t think of a better way to celebrate National Ice Cream Month!
Orange Creamsicle Ice Cream
Slightly adapted from The Perfect Scoop
- 2/3 cup sugar
- Grated zest of 3 oranges, preferably unsprayed
- 1 1/4 cups freshly squeezed orange juice (from 4 or 5 large oranges)
- 1 cup sour cream
- 1/2 cup half-and-half
In a blender, pulverize the sugar and orange zest until the zest is very fine. Add the orange juice, sour cream, and half-and-half and blend until the sugar is completely dissolved.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
MAKES ABOUT 1 QUART