Blood Orange-Vanilla Creamsicle


Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

The Creamsicle may just be the most famous Popsicle name ever. A well-known fourth-level dressage horse, a rock band from Pennsylvania, a Ralph Lauren bath towel, a variety of corn snake, and a nasturtium are called by the name Creamsicle. San Franciscan Frank Epperson not only conceived of the Creamsicle, he created and patented the Popsicle. Now that is a real claim to fame! This variation uses a spoon rather than a stick, but don’t worry, it is just as scrumptious as the original.


Blood Orange Sorbet

  • cups blood orange juice, strained (about 12 blood oranges)
  • 1 cup sugar
  • teaspoons freshly squeezed lemon juice
  • Large pinch of kosher salt

Vanilla Custard

  • 1 vanilla bean, split lengthwise with seeds scraped out
  • cups heavy (whipping) cream
  • 1 cup milk
  • ½ cup sugar
  • teaspoons plain gelatin
  • 2 tablespoons water
  • 3 blood oranges, peeled and segmented


To Make the Sorbet

In a large bowl, combine the blood orange juice, sugar, lemon juice, and salt. Stir until the sugar dissolves. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.

To Make the Custard

Combine the vanilla bean and seeds, cream, milk, and sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until almost simmering. Turn off the heat and cover the pan. Let the vanilla bean steep in the liquid for 10 minutes.

Stir together the gelatin and the water in a small bowl. Let stand for 5 minutes. Strain the cream mixture into a bowl, discarding the vanilla bean. Stir the gelatin mixture into the cream with a heat-resistant plastic or wooden spatula. Let the liquid cool to warm, stirring occasionally, about 10 minutes. (Stirring prevents the gelatin from sinking to the bottom of the hot liquid.) Pour the vanilla custard into 6 ramekins. Refrigerate until set, at least 4 hours.

In Advance

The creams may be made up to 2 days ahead. Once firm, cover with plastic wrap.

To Serve

Unmold by dipping the bottom of the ramekins in a bowl of very hot water. Run a knife around the inside edge of each cream and invert onto a plate. Arrange the orange segments around the creams. Place a scoop or quenelle of sorbet on top of the vanilla custard. Serve immediately.