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Orange Cream Sundaes

Photo: Jim Henkens

BY The Editors

PUBLISHED May 6, 2024

A simple orange syrup poured over vanilla ice cream re-creates the tangy-on-creamy flavor of the retro Creamsicle ice cream and sherbet pop. The fast trick is to reduce the juice in a broad skillet, not a saucepan; but if you don’t have one coated in enamel or ceramic or made of stainless steel, use a big pot. (Cast iron, aluminum, or carbon steel will react with the juice.)

 

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Fresh orange juice is the key here, so either squeeze your own or buy the good stuff. The advantages to doing it yourself are that you can use other orange-ish citrus like satsumas or tangerines and cut off some lovely strips of zest for garnish. To speed things up even more — and if a soupy sundae sounds appealing — don’t bother to chill the syrup. And lots of other combinations work too (see the variations).

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Orange Cream Sundaes

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