Continuing onto my stream of bad luck, the other week, I woke up to the creaking sound of pine trees, being burdened by the icy coat that suddenly appeared over night. The trees were on the brink of snapping and I wondered how the bigger trees fared. So when I walked into my parents’ bedroom to look outside the window, I squinted. What the HECK is that thing sticking out in my driveway?
A freaking tree! Well part of a freaking tree. Broke out the handsaw that day.
But despite this seemingly endless string of bad luck, a glimpse into the skies above an hour later took my breath away. Here’s what I saw.
Countless bokeh, caused by the reflecting of the sunrise against the glossy surface of the ice. A spectacular sight.
After finding out that I failed my exam, I was, what you’d probably call, devastated. The next day, my boss asked how I was feeling and I told him that it wasn’t something that ramen couldn’t cure. “Ramen?!” he exclaimed, “Your comfort food is ramen? Why not steak, lobster, etc…?” He was pretty much in disbelief.
What I didn’t mention is that after the ramen, I had some ice cream. I think it’s become my after-comfort food. A scoop of good homemade ice cream just melts away every troubling thought on your mind. The flavor I had in the freezer was Orange Creamsicle.
I had made this ice cream awhile back in an attempt to use up a few of the oranges in that giant box I had sitting in the garage as well and to make an ice cream that was limited in sugar for my dad. This turned out to be a bit different from what I had imagined. I pictured this velvety, smooth texture. Instead, I got this slightly creamy but more sorbet-like consistency. After a day in the freezer, I had another taste. It reminded me of those orange creamsicle ice cream pops that I had as a kid. First you have that deep orange flavor. Then the cream kicks in. It’s a really soothing combination.
So my final conclusion? Stash a small pint in your rainy day ice cream fund.
Orange Creamsicle Ice Cream
- 1 1/2 cups freshly squeezed orange juice
- 1/2 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp vodka
This is one of those few ice cream recipes where you don’t need to temper eggs! Nevertheless, you’ll still need a heavy saucepan to dissolve the sugar into the milk. Do so on low-medium heat until all of the sugar is dissolved. In a separate big bowl, add the heavy cream. Then, add in the mixture from the saucepan, then the orange juice, lemon juice, and vodka. Mix until well incorporated. Let it chill for 8-12 hours.
Churn in an ice cream maker for 20-30 minutes. You won’t get a thick, hard ice cream consistency. Instead, the citrus from the juice will keep the consistency sorbet-like while the heavy cream and milk will give it the creamy texture. Let it sit in the freezer overnight and then serve. Orange goes well with dark chocolate, so if you have some, do break out the vegetable peeler for some chocolate shavings.