Here’s a creamy, subtly orange treat that works great as a popsicle or scooped out of a container. And it tastes great with muffins, cookies, and brownies.
Having these around makes it easy for us to consume some yogurt. I love having this as a breakfast treat – especially during the summer, along with a muffin and a glass of water. The vitamin C is built in.
A nice addition to this might be a drop of orange oil, although I didn’t have any on hand. Another option is some orange zest, although some of us don’t like particles in our pops! And finally, candied orange peel would be a delightful topping! I might try that soon.
Just one minor warning: these do taste more like yogurt than ice cream. So if you’re not a yogurt fan, you probably won’t like these.
- 3 egg yolks
- 3 egg whites
- 1/4 cup fresh orange juice
- 1 Tablespoon of lemon juice
- 1 cup crème fraîche (or half & half yogurt or your choice of milk will work, but it will not be as creamy)
- 1/2 cup of honey
- Add the egg yolks, lemon juice, orange juice, and honey to a double boiler or other bowl that can sit on top of slow boiling water. Stir the ingredients until blended.
- Keep the mixture warm with a fairly low flame while it slowly becomes thicker. It takes about 10 minutes for it to become thick. It will resemble lemon curd, and have a custard consistency.
- Cool the orange mixture to room temperature. I speed up the cooling process by placing it in the refrigerator for a few minutes.While it is cooling, beat the egg whites until they have stiff peaks.
- Fold in the yogurt and the cooled orange mixture into the whipped egg whites.
- Pour the custard into pop molds and freeze for at least 4 hours.
Makes about 4 pops