Lately I can’t stop thinking about ice cream. In the past week I picked up three ice cream cookbooks, and when I heard Big Gay Ice Cream was releasing one I had to get it. That iconic rainbow cone on the cover was irresistible.
I loved the book’s high school yearbook concept: each chapter is organized as a school year. The sequence moves from simple ideas—grocery store toppings and easy sundaes—to more advanced techniques like sorbets and custard-based ice creams. Between recipes there are comics, short testimonials, and “Science Club” notes that explain the technical reasons behind texture and flavor. Overall the book is fun and informative; I would have preferred a few more recipes and a bit less extra content, but its personality is part of the appeal.
What makes Big Gay Ice Cream cult-famous isn’t just unusual flavors: it’s the way they combine ice cream with creative additions to make a memorable experience.
I read the book multiple times and immediately fell for their Tangerine and Mezcal ice cream. The Mexican-inspired profile called to me, and since the recipe listed orange and tequila as acceptable swaps, I used the orange and tequila I had on hand. The result is a boozy orange creamsicle—bright citrus balanced with a warm, subtle spirit note. The texture is smooth right out of the freezer and scoops easily; it melts slowly so you can savor it on hot summer nights.
I wanted to make the presentation a little extra, so I dusted the ice cream with edible gold powder. It added a fun sparkle—hard to capture in photos but quite pretty in person.
If you don’t own an ice cream maker, it’s still possible to make great ice cream at home. And for more orange creamsicle treats, popsicles are a quick option.
Boozy Orange Creamsicle Ice Cream Recipe
Recipe Card
Boozy Orange Creamsicle Ice Cream (Orange & Tequila)
Amanda Powell
Pin Recipe
15
15
30
1 quart
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- Seeds from one vanilla bean
- 1 cup sugar
- 2 teaspoons orange or tangerine zest
- ¼ teaspoon salt
- 6 large egg yolks
- ⅔ cups fresh orange or tangerine juice
- ⅓ cup tequila or mezcal
Instructions
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In a large saucepan combine the cream, milk, vanilla bean seeds, sugar, and zest. Heat over medium-high until the mixture is steaming and just beginning to simmer at the edges.
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Whisk the salt into the egg yolks. Temper the yolks by slowly whisking in about one-third of the hot cream mixture, then return the tempered yolks to the saucepan.
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Stir constantly over medium heat until the custard thickens, about 5 minutes. Do not let it boil.
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Strain the custard through a fine-mesh sieve. Stir in the fresh orange juice and tequila. Chill the mixture in the refrigerator until it reaches about 40°F (4–5°C).
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Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm and scoopable, at least 3–4 hours.
Tried this recipe?
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Although I was not compensated for this review, I received this book for free from Blogging for Books to review. All thoughts and opinions are my own.
