Tangerine Cream Bars
Ingredients:
- 12 oz of POM Wonderful Pomegranate Tangerine 100% juice
- 1 pint vanilla bean ice cream, softened
- Blender
- 8 each, 3 oz cups
- 8 popsicle sticks or spoons
- Aluminum foil
Directions:
- Pour the POM juice and softened ice cream into a blender
- Blend until smooth texture is achieved
- Pour 2 ½ ounces of the mixture into each cup
- Poke the popsicle sticks or spoons through the aluminum foil so that they dip into the juice
- The aluminum foil helps to keep the stick in place while the juice freezes
- Freeze for 5 hours or until firm
- Remove foil before serving
This is a new twist on an oldie-but-goodie… My Tangerine Cream Bar is a new-age interpretation of the classic 50/50 Bar. We can all remember running up to the ice cream truck on a hot summer day; seeing that orange and cream flavored treat tantalizing our eyes right next to the sliding window. I have taken those same basic flavor components and brought them up to the next level by using POM Wonderful Pomegranate Tangerine juice in place of an artificial orange flavor.
Also, I decided to mix the ice cream with the juice rather than do a layering effect for two main reasons – this enables the whole treat to melt together at the same rate, as well as giving the bar a consistent flavor from the first to last bite. The color is quite different than the original, but it does have a more natural look. I would suggest using real vanilla bean ice cream, as this will enhance both the flavor and appearance of the bar. This is not the first frozen treat that I have experimented with, but it is definitely the one that had the warmest reception by the staff as a whole – every person that sampled this in my office could not put it down!
Comments