Orange and Cream Ice

recipe
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.

Yield:

6 servings (serving size: 1/2 cup orange ice and about 3 tablespoons vanilla ice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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).

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).

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.

Note:

Jeanne Kelley,

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note