For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.
Recipe information
Yield
Makes 10 to 12 pops
Ingredients
Orange Curd
Yogurt Mixture and Assembly
Special Equipment
Preparation
Orange Curd
Step 1
Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8–10 minutes.
Step 2
Strain through a fine-mesh sieve into a medium bowl. Cover, pressing plastic wrap directly onto surface to prevent a skin from forming, and chill until firm, at least 2 hours and up to 8.
Yogurt Mixture and Assembly
Step 3
Whisk yogurt, sugar, and milk in a small bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Mix in seeds, then cover and chill until ready to assemble.
Step 4
Pour yogurt mixture into ice-pop molds until about one-quarter full, then pour in a layer of orange curd until half full. Repeat with yogurt mixture and orange curd to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 5
Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.
