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Orange and Cream Ice

Yield 6 servings (serving size: 1/2 cup orange ice and about 3 tablespoons vanilla ice)
This cool concoction is a grown-up version of the Fifty-Fifty treat sold on ice-cream trucks in the 1960s. Prepare and freeze the ices separately up to three days ahead.

Ingredients

  • 1/2 teaspoon finely grated orange rind
  • 2 cups fresh orange juice (about 7 oranges)
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup 2% reduced-fat milk
  • 4 teaspoons sugar
  • 1/4 teaspoon vanilla extract

Nutrition Information

  • calories 86
  • caloriesfromfat 10 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 18 g
  • fiber 0.2 g
  • cholesterol 3 mg
  • iron 0.2 mg
  • sodium 21 mg
  • calcium 59 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl; stir until sugar dissolves. Pour into an 11 x 7-inch baking dish. Cover and freeze 45 minutes. Stir with a fork every 45 minutes until completely frozen and slushy (about 3 hours).

  2. Combine milk, sugar, and vanilla in a small bowl, stirring until sugar dissolves. Cover and freeze 45 minutes. Stir milk mixture with a fork every 30 to 45 minutes until completely frozen and slushy (about 2 hours).

  3. To serve, remove orange mixture and milk mixture from freezer; stir each mixture with a fork until fluffy. Spoon orange ice into 6 small dishes; top with cream ice.