DAVID LEBOVITZ’ ORANGE POPSICLE ICE CREAM

(Adapted from “The Perfect Scoop”)

Servings: 6 (Makes about 1 quart)

Start to finish: 1 hour

2/3 cup granulated white sugar Zest of 3 large oranges, zested with a microplane

1 ¼ cups freshly squeezed orange juice from 4-5 large oranges

1 cup full-fat sour cream

½ cup half-and-half

2 teaspoons Grand Marnier

In a blender, pulverize sugar and zest until well mixed. Add the orange juice, sour cream, half-and-half and Grand Marnier. Blend until the sugar is completely dissolved. I use the smoothie function.

Chill the mixture in your refrigerator according to the manufacturer’s instructions — most machines specify how long you need to chill the mixture. The Cuisinart ICE-100 states that you don’t need to refrigerate the mixture, but I like to make the ice cream mixture the day before I make it and let the flavors chill and marry overnight in the refrigerator.

Freeze according to the manufacturer’s instructions and transfer to a glass or plastic container and keep in the freezer until ready to serve.

Nutrition information per serving: 223 calories; 81 calories from fat; 9 g fat (6 g saturated; 0 g trans fats); 34 mg cholesterol; 23 mg sodium; 31 g carbohydrate; 0 g fiber; 29 g sugar; 2 g protein. EDITOR’S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”