Orange Dreamsicle


Preparation info

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

This sorbet tastes like summertime in Florida. It’s a comforting favorite that will transport you back in time. It’s light, refreshing, and yet, with an added splash of Cointreau, just a little bit grownup, too. Perfect for sunny summer afternoons, or better yet, for bleak, depressing, snowed-in days when you find yourself in need of a reminder that summer will come again … eventually.


  • ¼ cup (60 ml) golden syrup
  • ½ cup (100 g) organic cane sugar
  • 4 egg whites
  • cups (600 ml) orange juice
  • 1 vanilla bean
  • 2 tablespoons Cointreau
  • ¼ teaspoon orange extract
  • ½ teaspoon vanilla extract


    1. Prepare an ice bath in the sink or in a large heatproof bowl.
    2. In a medium saucepan, combine the syrup, sugar, egg whites, orange juice, and 1 cup (240 ml) water. Whisk vigorously to break apart the egg whites and combine. Halve the vanilla bean lengthwise and gently scrape out the seeds. Add the seeds and pod to the saucepan.
    3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 165°F (75°C), 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes.
    4. Pour the base through a wire-mesh strainer into a bowl. Add the Cointreau and the extracts and stir to combine.
    5. Transfer the base to an ice cream maker and churn it according to the manufacturer’s instructions.
    6. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable sorbet.