I have a nostalgic love for Creamsicles, the vanilla and orange a seemingly strange and fun combination when I was a kid. This is my nod to that just a little fancier, plus I really just wanted an excuse to use my kitchen torch again. All these recipes are great on their own if you don’t feel like putting in the effort of assembly, but I promise you it is! I used 4-ounce silicone dome molds, but if you don’t have those, any silicone mold will work or even small freezer-proof bowls. Oh, and save the egg whites discarded from the vanilla ice cream to make the meringue!
Makes about 24 four-ounce servings
Vanilla Ice Cream
- 2 cups (462 grams) heavy cream
- 1 cup (480 grams) whole milk
- 2/3 cup (132 grams) granulated sugar
- ¼ teaspoon salt
- 1 vanilla bean, split in half and scraped
- 5 large egg yolks (93 grams)
- 1 ½ tablespoons orange zest
- 1 ½ cups (374 grams) freshly squeezed orange juice
- 2/3 cup (66 grams) granulated sugar
- Pinch of salt
- 1 cup (240 grams) whole milk
- 2 tablespoons heavy cream
Orange Chiffon Cake
- 6 large eggs (300 grams), separated
- 1/4 cup (54 grams) vegetable oil
- 1/4 cup (60 grams) whole milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 1/2 cups (298 grams) granulated sugar, separated
- 1 1/4 cups (143 grams) cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 6 egg whites (180 grams)
- ½ teaspoon cream of tartar
- 1 cup (198 grams) granulated sugar
Make the Vanilla Ice Cream:
- Whisk the cream, milk, sugar, salt, vanilla bean pod and seeds in a medium saucepan and bring to a simmer over medium heat.
- In a medium bowl, whisk the egg yolks to break them up. When the cream mixture is at a simmer, slowly stream into the eggs a little bit a time, whisking to temper the eggs.
- Return the mixture back to the saucepan, reduce the heat to medium-low and cook, stirring constantly until the mixture hits 170˚F or it coats the back of a wooden spoon, about 4 to 5 minutes.
- Remove from heat, strain into a sieve over a clean medium mixing bowl. Discard the bean.
- Let the mixture cool to room temperature, then cover with plastic and refrigerate until cold, overnight or about 4 to 6 hours.
- To churn the ice cream, follow the directions on your ice cream maker. Once the mixture is soft serve stage, fill the molds about 1/3 full and place in the freezer until firm. Alternatively, you can put into an airtight container, cover and freeze until firm, at least 2 hours. When ready to assemble the molds, let the ice cream sit out for about 15 minutes to soften before adding to the molds, then freeze again. Ice cream can be stored in the freezer for up to 3 months.
Make the Orange Sherbet:
- In a medium mixing bowl, vigorously whisk the zest, orange juice, sugar and salt until the sugar dissolves, approximately 2 minutes.
- Add the milk and cream, whisking to combine. Refrigerate for at least one hour or up to overnight.
- To churn, follow the directions on your ice cream maker. Once the mixture is soft serve stage, fill the molds another third and place in the freezer until firm. Alternatively, put into an airtight container, cover and freeze until firm, at least 2 hours. Once the vanilla ice cream is set, add sherbet to molds and freeze until firm. Sherbet can be stored in the freezer for up to 3 months.
Make the Orange Chiffon Cake:
- Preheat the oven to 375˚F. Coat a half sheet pan with cooking spray, line with parchment and spray again. Set aside.
- In a medium sized mixing bowl, whisk together the egg yolks, vegetable oil, milk, vanilla and orange zest until combined. Sift one cup of sugar, the cake flour, baking powder and salt over the egg yolk mixture and mix until just combined.
- In a separate medium sized bowl with a hand mixer or in mixing bowl fitted for a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy. Slowly stream the rest of the sugar into the mixture and then whip on medium-high until stiff peaks form.
- Fold the egg white mixture into the egg yolk mixture and then spread into the prepared pan. Bake for about 12 minutes or until the cake is set and springs back to the touch. Allow to cool in the pan before assembling.
- When cool, using a round cutter the size of the mold, cut rings of cake and place them on top of the sherbet. Cover and store in the freezer until ready to serve.
Make the Meringue:
- When ready to serve, in a bowl fitted for a stand mixer with the whisk attachment, add the egg whites and cream of tartar. Whisk on medium speed until whites begin to foam.
- In a steady stream, add the sugar and once fully incorporated, increase the speed to medium-high and whip until firm to stiff peaks.
Assemble the Baked Alaskas:
- Remove the alaskas from the freezer and unmold a few at a time. Working quickly, cover each fully with meringue. Using a kitchen torch, toast until desired consistency. Serve immediately.