Recipe courtesy of Zac Young
Recipe courtesy of Zac Young
Watch how to make this recipe.
Orange Cream Pops
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- Level: Easy
- Total: 8 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: Eight 5-ounce ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 262
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 143 mg
- Sodium
- 132 mg
Semifreddo, or "half-frozen" in Italian, is reminiscent of frozen mousse and a great way to satisfy a homemade ice cream craving without an ice-cream maker. My version combines orange and coconut and is poured into ice-pop molds and frozen for a perfect summertime (or anytime!) treat.
- Level: Easy
- Total: 8 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: Eight 5-ounce ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 262
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 143 mg
- Sodium
- 132 mg
Ingredients
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Directions
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27m
Easy
CLASS
Special equipment:
Eight 5-ounce ice-pop molds, or twelve 3-ounce paper cups and 12 wooden ice-pop sticks (see Cook's Note). A deep-fry or candy thermometer.- Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
- Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
- Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
- Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
- To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.
Cook’s Note
Instead of using coconut cream, feel free to use 1/2 cup plus 3 tablespoons of the solids from the top of a can of coconut milk. Instead of using ice-pop molds, you can also divide the cream pop mixture among twelve 3-ounce paper cups. Place a small square of foil over the top of each cup, stick a wooden ice-pop stick through the foil into the center of each, and freeze until solid. When ready to eat, remove the foil and peel away the paper cup.
