today’s treat

  • Posted on July 1, 2009 at 3:57 pm

It should be a real treat for the Husband, actually. Orange cream something. It’s not really sorbet, it’s not really ice cream. Orange cream dessert.

I modified the Orange Popsicle Ice Cream recipe in what has become my ice cream bible, David Lebovitz’s “The Perfect Scoop.” For the cup of sour cream, I subbed soy sour cream, and for the 1/2 cup of half and half, I subbed soy creamer. I know, it’s nowhere in the same range of milkfat, but it’s what I had. And they don’t make a soy half and half, at least as far as I know. Other than that, the recipe is from the book. Zested 3 oranges with the microplane. Added 2/3 cup of sugar to the blender and grated the zest a bit more. It was rather fine already from the microplane. Added 1 1/4 cups of fresh squeezed orange juice from the oranges I just zested. Fortunately they were easy to squeeze since I have no gadget or tool for juicing. 2 teaspoons of Grand Marnier. 1 cup soy sour cream. 1/2 cup soy creamer for half and half. Blend till the sugar is dissolved. Chill and freeze.

It’s still chilling in the fridge as I type this and I haven’t churned it yet to know how it tastes. The biggest pain in the arse is the zesting of the oranges. My hands kept feeling like they were going to cramp.

UPDATED TO ADD: It’s damn tasty. Next time I have to either chop the orange zest finer (not sure how to do that) or strain it out before freezing. Still think it was a pain in the ass to make so not sure how often I’ll make it again unless the Husband specifically requests it.

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