Do you remember your favorite frozen summertime treat? I had three, and they were pretty much neck and neck: an ice cream called “blue moon,” with an unidentified fruity flavor and bits of pineapple (one day I will figure out how to make it), the Rocket Pop in all its red, white and artificial blue glory, and of course, the Creamsicle. That combination of orange sherbet over vanilla ice cream on a stick was synonymous with summer in my youth. I loved it so much that I can’t resist sharing my scoopable version of a Creamsicle to kick off National Ice Cream Month.

I feel great about this ice cream for a few reasons. First, of course, is the nostalgia of it. The mingled flavors of vanilla and orange take me back to the summers of the 1970s, when life was so carefree. It conjures memories of splashing at the community pool with friends and walking barefoot in the freshly cut grass behind my grandmother’s house. I envision water balloon fights and the familiar sound of the ice cream truck coming down the street, drawing the kids like moths to a flame. God, I loved those days.

This is also exciting for me because my previous efforts at Creamsicle ice cream fell sorta flat, probably because I was still relying on my custard-based ice cream formula. Custard ice cream is wonderful, but it’s a lot of effort and sometimes the richness overpowers the flavors. The first time I used sweetened condensed milk for my ice cream— it was when I made S’mores Ice Cream, and I did it to keep the color nice and white— was a major “aha” moment for me. Homemade ice cream doesn’t have to be so fussy as standing over the stove tempering egg yolks and cream, crossing your fingers that you don’t scramble the eggs and have to start over. Then waiting for the mixture to cool overnight before you can churn it? It’s so extra.

Sweetened condensed milk provides an excellent, smooth texture in the base of an ice cream, it provides exactly the right level of sweetness, and it comes with a bonus advantage in that you can swap in the fat-free version with almost zero impact on the texture. Delicious ice cream and reduced guilt? Sign me up!

Who’s ready for some ice cream?

The base of this ice cream is so simple, with only four main ingredients— milk, cream, condensed milk and frozen orange juice from concentrate. The addition of vanilla extract alone would give the impression of a Creamsicle, but I’ve amped up the intensity with two secret weapons that I highly recommend.

Orange oil is derived from real orange peel, and it adds a very concentrated orange flavor without adding more orange juice, which would make the ice cream too icy. Fiori di Sicilia is a citrusy-vanilla extract that is used for making panettone, and it is so potent that you only need a scant 1/4 teaspoon to get the job done in this ice cream. I purchased both of these specialty ingredients from King Arthur Baking Company, but you might also find them at a specialty store, such as Williams-Sonoma or Sur La Table, either in store or online.

Can you make the ice cream without these ingredients? Of course, but if you want more than a hint of Creamsicle in your ice cream, these will help you get there.

Here’s how it goes:

Feel free to swap in fat-free condensed milk here; on this day, I only had original in the cabinet. Whisk the whole milk into the condensed milk first, because their viscosities are very different and it requires some hefty whisking to combine them. Next, gently whisk in the heavy cream.

The flavoring agents are next: vanilla extract, orange oil and Fiori di Sicilia. Finally, half a can of orange juice concentrate, the kind your mom used to buy in the frozen section. Choose a reputable brand that lists only orange juice as an ingredient.

Whisk gently to incorporate the frozen orange juice, and then cover the bowl and refrigerate several hours or overnight. Now, something magical happens when you combine condensed milk and an acidic ingredient like citrus juice. OK, it isn’t magic, it’s science. This reaction happens with any kind of dairy milk, but the result with condensed milk is a nicer consistency. The acid changes the structure of the proteins in the milk, causing them to curdle or thicken. In the morning, you can expect it to look a little like pudding. Deliciously creamy, citrus-vanilla pudding.

The thickness is not a problem, and a quick whisking will bring the ice cream base to a thick but pourable consistency. Freeze as usual in an ice cream machine and then transfer to an insulated container to ripen it in the coldest spot of the freezer. Overnight is best, but if you can’t resist, you’ll still enjoy this Creamsicle ice cream in soft-serve form.

Creamsicle Ice Cream

• Servings: About 8
• Prep Time: 10 minutes to make base, 25 minutes to churn (plus overnight chill)
• Difficulty: Average
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Orange and vanilla are a superb combination! With this recipe, I wanted to recreate the flavor of Creamsicles, which I loved so much in my childhood. Mission accomplished.

Ingredients

• 14 ounce can sweetened condensed milk (regular or fat-free)
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons real vanilla extract
• 1/2 teaspoon orange oil (optional, but recommended)
• 1/4 teaspoon Fiori di Sicilia (optional, but recommended)
• Approximately 6 ounces frozen orange juice concentrate

Directions

1. In a large bowl or pitcher, combine condensed milk and whole milk and whisk to combine. Gently whisk in heavy cream. Stir in vanilla extract, orange oil and Fiori di Sicilia.
2. Add spoonfuls of frozen orange juice concentrate, gently whisking to incorporate each spoonful before adding more. Cover bowl with a lid or plastic wrap and refrigerate several hours to fully chill the mixture. The ice cream base will thicken significantly because of a chemical reaction between the dairy and citrus. Simply whisk to loosen it when you’re ready to freeze.
3. Freeze ice cream base, following manufacturer’s instructions for your particular machine. Transfer churned ice cream to an insulated container and freeze overnight before serving.

This ice cream is ready to scoop and serve straight from the freezer. As with any homemade ice cream, it is best enjoyed within about a week.