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Home > Restaurants > Recipes > Creamsicle


Provided by: Chef Sebastien Rouxel
Served at: Per Se

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 10-12
  • Cuisine: Eclectic/Global, French
  • Reader Rating: Write a Review

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Vanilla Ice Cream
1 cup whole milk
1 cup heavy cream
6 yolks
3 ounces of sugar
A pinch of salt
1 vanilla bean

Apricot Sorbet
2 cups apricot juice or puree
4 ounces sugar
½ cup water
Few drop of lemon juice

Raspberry Coulis
1 cup of fresh or frozen raspberry
1 ½ ounces of sugar


Vanilla Ice Cream
Combine the yolks and the sugar and the salt together. Scrape the vanilla bean into that mix. Add half of the milk cold. Combine well and pass through a fine mesh.

Bring to a boil the rest of the cream and the milk. Pour over the yolks mixture and combine well.

Pour everything back into the pot and cook it until the mixture has a lightly thickened consistency and coats the back of a spoon. Pass through a fine mesh again and cool down immediately on an ice bath.

When cold, spin into an ice cream maker and reserve in the freezer.

Apricot Sorbet
Bring the water and the sugar to a simmer or until sugar crystals are completely dissolved. Cool down in an ice bath. Add the cooled syrup to the apricot puree or juice. Add few drop of lemon juice for taste.

Spin the mixture in an ice cream maker and reserve in the freezer.

Raspberry Coulis
Process the raspberry and the sugar in a blender until smooth.

Take equal parts of vanilla ice cream and apricot sorbet in a large bowl and mix them just enough to marble them together. (Avoid over mixing as this can cause the ice cream to become one homogenous color.) Pour some of the raspberry coulis and chunks of your favorite cookie dough and gently swirl these in as well.

Pour this mixture into your favorite Popsicle mold and let set in the freezer. When frozen, you can enjoy as is or dip them in chocolate if you wish.

(Published 2008)