The 1980s were full of retro=chic amazing recipes. This is one of them. It uses simple ingredients paired with fun and approachable cooking techniques that yield a sense of accomplishment. And, maybe best of all, the first bite gives you an immediate flashback to childhood days gone by. It’s sweet, orangey, tangy, luscious and velvety smooth. Reminiscent of eating orange creamsicles at the peak of summer as the cicadas’ ring their high pitch note and the sun shines down. This recipe is simple, nostalgic and fun.
Special tools: Candy or digital thermometer
Serves 6
½ cup whole milk
1 vanilla bean, split in half lengthwise
⅓ cup granulated white sugar
4 egg yolks
4 egg whites
3 tablespoons frozen orange juice concentrate thawed
½ tablespoon orange extract
1 tablespoon white (clear) corn syrup
Small pinch of salt
1 cup whipping cream
6 small oranges for serving
- Hollow out the oranges, saving the top for garnish. Cut a small slice off the base of each orange (peel and pith only) so it can stand upright.
- In a heatproof bowl, over a simmering (low temperature) water bath, whisk together milk, vanilla bean, sugar and egg yolks until it reaches 183 degrees fahrenheit (84 degrees celsius).
- Remove from heat and whisk over an ice bath until cooled to below room temperature.
- Remove vanilla bean.
- Add orange juice concentrate, orange extract, corn syrup and salt to the egg mixture and whisk together for 30 seconds.
- Beat egg whites until stiff peaks form, then fold into mixture.
- Beat whipped cream until stiff peaks form, then fold into mixture.
- Spoon mixture into hollowed out oranges and freeze for a minimum of two hours.
- Serve on a small dessert or side plate, garnished with orange top.
Recipe inspired by Julia Child and Gale Gand and adapted by Gluggable.
