This post brought to you by TruMoo. All opinions (and my love of Muppet zombies) are 100% my own.
My Husband is a super huge fan of the creamsicle. Basically, if you mix orange and vanilla in any sort of frozen treat and he is a happy, happy man. When I told him about this Halloween recipe he got a little bit excited. Like a kid.
In fact, it was his idea to add the candy eyes that have been sitting neglected on the counter for a month and he wanted to call it “Eye Scream”. He’s so cute, right?
Stopping him from eating all of it before I took pictures? Not so cute. Put yourself in time out, honey.
Sooo we’re just going to stick to the story that the candy eyes are “for the kids”, K? Of course the boys went nuts and loved it too. Tip: If you want your kids to eat green beans, just add candy eyes.
We thought the addition of the mini chocolate chips made it look even more like a Halloween treat (and do I really ever need to justify adding chocolate to anything?). In fact, we decided they looked like some sort of zombie Muppets.
And it’s not really a Halloween party until the zombie Muppets show up, right?
I had actually never heard of TruMoo Orange Scream before. Have you? It is perfect for this recipe and I was pleasantly surprised that it isn’t overly sweet at all (probably best since Hubs could drink the whole half gallon in one day). It also doesn’t contain high fructose corn syrup so that’s a bonus and makes for a fun treat for the kids.
Even the big kids.
The recipe is below and for more ideas you can visit the TruMoo website for more delicious Halloween recipes and also check out their Facebook or Pinterest pages.
Hope you try it and be sure to let me know what you think! Oh, and raise your hand if you think they look like Muppets. 😉
- 2 Cups Tru Moo
- 1 cup heavy cream, divided
- 1/8 tsp vanilla extract
- 1/8 tsp orange extract
- zest from 1/2 orange
- pinch of salt
- 2/3 C sugar
- 6 egg yolks
- 2-3 drops red food coloring, if desired
- 1C mini chocolate chips
- 1 large bowl of ice water
- In a medium saucepan, combine the milk, salt, vanilla and orange extracts, orange zest and 1/3C of heavy cream.
- Heat over medium heat, stirring until bubbles form around the edges of the pan.
- Set aside and cover to keep hot.
- In a blender or food procesor, blend the sugar and egg yolks together until very thick and smooth.
- With the machine running, VERY gradually add the hot milk in SMALL amounts until combined with the egg mixture.
- Return the mixture to the saucepan and cook over medium to medium-low heat, stirring constantly with a wooden spoon, for 6-8 minutes or until the mixture thickens slightly and coats the back of a spoon (be very careful here or you will make orange scrambled eggs).
- At this time if you desire a deeper orange color, you can add a couple of drops of red food coloring to the blender (the egg yolks will take care of the yellow).
- Remove the pan from the heat and set in a bowl of ice water.
- Stir for 2-3 minutes to cool the mixture.
- Cover and refrigerate for 2 hours, or until thoroughly chilled.
- In a deep, chilled bowl, beat the remaining 2/3C heavy cream until soft peaks form.
- Fold the whipped cream into the chilled ice cream mixture.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
- With 5 minutes mixing time remaining, add the mini chocolate chips.
- Transfer to a freezer safe container.
- Garnish with Candy Eyeballs if desired.