Creamsicles. Don’t you love them? I mean, really now, how can you not adore them in all their icy, creamy glory. And when you taste homemade creamsicle, you’ll never miss the prepackaged, boxed versions.
The other day, my son and I were resting on the soft grass in our front lawn, gazing at the clouds when we heard the ding-ding-ding of the local ice cream seller. I waved him down (yes, even at Nourished Kitchen we indulge occasionally), hoping he’d have some of that luscious organic strawberry Italian ice that’s made only a few blocks away from home. As he stopped his bike in front of our lawn and opened up his cart, we peered in. No dice. That organic Italian ice sells fast. I’d have said no immediately, but my four-year-old pulled at my skirts – I promised, you see. But everything in the cart, unsurprisingly, was littered with chemicals and processed ingredients: soy milk, high fructose corn syrup and barely recognizable ingredients. We gave it up and, instead, headed inside to make our very own homemade creamsicles.
Initially I tried grapefruit in place of orange for these homemade creamsicles and while I loved the bitter undertones of grapefruit and grapefruit zest, my husband and son felt less than satisfied: it was too bitter, too strong. So we tried again for an orange creamsicle – replacing grapefruit with sweet orange and omitting the zest entirely. Moreover, I knew every ingredient – from the fresh raw cream and milk to the pastured egg yolks and vanilla extract all sweetened with a bit of orchard blossom honey.
For these creamsicles, we use fresh cream and milk from grass-fed cow as well as raw pastured egg yolk. Raw egg yolk tends to get a bad rap – and it’s unfortunate that consumers have become so fearful of their food. While everyone recognizes potential dangers of foodborne illnesses, like salmonella from raw eggs, what they don’t consider is that only about one in every thirty thousand conventional eggs is infected and the incidence is even less among pastured eggs in which hens are kept in optimally healthy conditions: on grass with free access to consume the foods most natural for them. Raw egg yolk, as used in these creamsicles, are a potently rich source for two nutrients critical to health: biotin and choline.
Our own homemade creamsicles, rich with orange, vanilla and cream, provide both satisfaction and nourishment and, for me, it’s a treat I don’t hesitate to share with my young son. And, on a hot summer night like tonight, I indulge too.
© Jenny for Nourished Kitchen, 2010. |
Permalink |
58 comments |
Add to
del.icio.us
Post tags: american cuisine, breakfast foods, cream, creamsicle, creamsicle recipe, desserts, drips, egg, food and drink, french cuisine, homemade, honey, ice cream, italian cuisine, italian ice, nourish, orange creamsicle, oranges, popsicle, Recipe
Copyright 2007 to 2012, all rights reserved. Nourished Kitchen, LLC. No part of this content may be republished or reposted without express written permission. Posts on NourishedKitchen.com may contain affiliate links and links to sponsors. Books and other products may be accepted for review. Giveaways are sponsored or feature affiliate products. Please see our disclaimer, comment policy and privacy policy.