ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
ORANGE CREAMSICLES
If you prefer a sweeter creamsicle add in some sugar Yield is only estimated depending on the size of your molds.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a food processor or blender; pulse until well combined.
- Divide the mixture between the popsicle molds, and then lightly knock the molds to release any air bubbles.
- Freeze until almost solid but still soft enough to insert a stick.
- Insert a large stick in the middle and place back in the freezer until completely frozen and solid (about 8 hours or overnight).
ORANGE CREAMSICLE FUDGE
Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets.
Provided by Claire312
Categories Candy
Time 1h50m
Yield 2 1/4 pounds, 20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
- Place marshmallow crème and white chips in a large mixing bowl.
- Combine sugar, cream and butter in saucepan.
- Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
- Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
- Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
- Remove 1 cup of mixture and set aside.
- Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
- Stir until it reaches a lovely orange hue.
- Adjust colors if needed.
- Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
- Drag a knife through both to make swirls.
- Using a sheet of foil, press down slightly to smooth top.
- Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
- Lift fudge from pan using foil handles and using a large knife, score into squares.
ORANGE DREAMSICLE ICE CREAM
The flavor is like a Creamsicle®. The texture is creamier than sherbet, richer than frozen yogurt, yet lighter than an ice cream. Not quite sure what to call it, but it's delish!
Provided by zeebee
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10h10m
Yield 8
Number Of Ingredients 5
Steps:
- Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
- Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth.
- Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 34.3 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 111 mg, Sugar 33 g
ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY
This take on an Italian-inspired summer pudding features the nostalgic flavors of orange creamsicle. We dip ladyfingers in an orange juice and gelatin mixture and arrange them around a bowl to create a dome, which we fill with a light and refreshing mixture of mascarpone cheese, whipped cream cheese, orange zest, orange liqueur, and mandarin orange segments. Serve with whipped cream, more mandarin oranges, and a sprig of mint for a pop of color!
Provided by Tikeyah Whittle
Categories Desserts
Time 6h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
- Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
- In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
- Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
- Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
- Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
- Enjoy!
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