ORANGE CREAM POPS

Orange Cream Pops image

Provided by Zac Young

Categories dessert

Time 8h25m

Yield Eight 5-ounce ice pops

Number Of Ingredients 9

Nonstick cooking spray, for the molds
1 cup heavy cream
One 5.4-ounce can coconut cream (see Cook's Note)
1 tablespoon vanilla extract
1 cup granulated sugar
6 large egg yolks
1/2 teaspoon fine salt
1 tablespoon orange zest (from about 2 navel oranges)
1/2 cup fresh-squeezed orange juice (from about 2 navel oranges)

Steps:

Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.