Capri ice cream: orange ice cream made from 3 ingredients
Today I have something special for you: Capri ice cream on a stick! This deliciously fruity orange ice cream reminds me of my childhood. Maybe you do too? It was as early as 1959 invented. Now you can easily make it yourself at home!
It took me a few tries to make the Capri ice cream. I tested all possible combinations and two recipes for the orange popsicles appealed to me the most. Not only are they quick to prepare, but my recipes also produce a great consistency. No hard ice cream, as can sometimes happen with water ice cream without a good recipe.
The first recipe is more sophisticated and uses various sugars and natural binders. This makes the ice crystals smaller and the consistency very nice. However, it is also a little stickier. I personally like this recipe better, but as some of you prefer simple recipes, I have listed both.
For all those who not so many ingredients want to use, I recommend the second recipe. Here, however, the ice crystals are slightly larger, so the ice cream is a little coarser. On the other hand, it is very quick and easy to mix.
If you have tested any of the recipes, I would be delighted to hear your feedback!
Content
Recipe and instructions
You can adjust the amount of ice cream according to your shape (see Tips). You can either use the numbers (1x, 2x, 3x, 4x) or simply change the number of portions individually. You can also print the recipe.
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Recipe for a finer texture
Orange popsicles (finer texture)
Equipment
- Freezer
Ingredients
Liquid ingredients
- 700 g Orange juice (freshly pressed, see Tips)
- 21 g Lime juice
Dry ingredients
- 145 g cane sugar *
- 103 g Dry glucose *
- 27 g Dextrose * (dextrose powder)
- 0,8 g Locust bean gum *
- 0,8 g Guar gum *
Optional
- 4 Drops Blood orange oil *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients and mix well. Use a fine scale for small quantities.103 g dry glucose, 27 g dextrose, 0.8 g locust bean gum, 0.8 g guar gum, 145 g cane sugar
- Pour about half of the orange juice into a saucepan and add the dry ingredients while stirring.700 g orange juice
- Heat just enough to dissolve while stirring. The less heat, the fresher the ice cream tastes.
- Add the remaining orange juice and lime juice and mix well.21 g lime juice
- Optional: add the blood orange oil and mix.4 drops of blood orange oil
Freezing process
- Prepare the popsicle molds and fill with the ice cream mixture. Leave a little space around the edge.
- Depending on the freezer compartment and size of the molds, leave to freeze for at least 6 hours, preferably overnight.
Notes
Simple recipe without many ingredients
Orange popsicles (simple recipe)
Equipment
- Freezer
Ingredients
Liquid ingredients
- 724 g Orange juice (freshly pressed, see Tips)
- 21 g Lime juice
Dry ingredients
- 255 g cane sugar *
Optional
- 4 Drops Blood orange oil *
Instructions
Preparing the ice cream mixture
- Pour about half of the orange juice into a saucepan with the cane sugar.724 g orange juice, 255 g cane sugar, 21 g lime juice
- Heat just enough to dissolve the sugar while stirring. The less heat, the fresher the ice cream tastes.
- Add the remaining orange juice and lime juice and mix well.
- Optional: add the blood orange oil and mix.4 drops of blood orange oil
Freezing process
- Prepare the popsicle molds and fill with the ice cream mixture. Leave a little space around the edge.
- Depending on the freezer compartment and size of the molds, leave to freeze for at least 6 hours, preferably overnight.
Notes
Tips and interesting facts about Capri ice cream
- Orange juiceI use orange juice that I squeeze fresh myself. Under no circumstances should you use orange juice from the carton. I have also used "freshly squeezed" orange juice from the fridge. Unfortunately, I can only advise against this.
- The Blood orange oil (e.g. NeoOrganic® Organic Blood Orange Oil (Citrus Sinensis from € 9.95 (€ 995.00 / l))* should be of organic quality and suitable for food. It gives the ice cream a special touch. But it's not everyone's cup of tea. I also use blood orange oil for my orange sorbet.
- There are many Types, sizes and shapes of popsicle molds. I use different shapes. Just choose the one that suits you best. Measure out with water how much fits into a mold and change the amount in the recipe according to your molds. Depending on what you prefer or what kind of freezer you have, it may be better for you to use upright, horizontal, small or large molds. I have linked a selection above.
- StorageEither you leave the popsicles in the molds until you eat them or you use baking paper as a separating layer so that nothing sticks together.
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