Orange popsicles (finer texture)
Capri ice cream recipe with smaller ice crystals and more ingredients
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
Alternatively, you can freeze the ice cream in the ice cream maker first and then pour it into the ice cream molds and place them in the freezer. Make sure that you don't let the ice cream get too firm so that you can fill it into the molds easily.
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