Go to the Recipe: Orange Creamsicles
Is there a specific reason this recipe uses Heavy Cream and Half & Half, vs a slightly larger volume of Heavy Cream and regular milk?
You can make it both ways. At the end of the day it is the same. If you want to make your own half and half for this recipe just increase the heavy cream to 250 g and add 50 g whole milk.
Hi ,If I want to add xanthin gum, what quantity should I add?
.1% or around .5 grams or 1/8 tsp. This is a great starting point and should limit the need for stirring in the mold, although the stirring still has benefit to reduce crystal size.
After they came out of the molds they were placed in a deep freezer, where when we retrieved them, the were still very soft and not frozen hard after 3 days. Any idea as to why this would be?
This recipe came out fantastically - and was especially good after being dipped in a dark (75%) chocolate shell.
How cold is your freezer? What type of dairy did you use? And are you sure you scaled correctly? They should freeze in 4 hours.
Hey Matthew, our deep freezer is at 4.5℉, and the dairy I used was the same as the recipe, Half-And-Half and Heavy Cream from Hood. I also scaled the ingredients correctly. I use the Mettler Toledo JL6001GE.
Matthew, this sh*t‘s insane! I just started a batch with passion fruit juice instead of oj and kept the orange zest and the flavor is so nice! Thanks for these epic recipes!
Just made a second batch - unmolded the first batch and they were gone in a flash a demand for more. New household favorite
Fantastic!
Is it OK to use Kabocha 1 to 1 in place of sugar/ That would be a fantastic help for me.
Thank you for a reply
That is what BochaSweet suggests, a 1:1 sub. I don't know how it will perform here in frozen pops. It may taste and bake like sugar but how it freezes can be interesting.
