Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

This is a sweet and light drink that is perfect after a nice barbecue or on a summer night. The sous vide infused orange-vanilla vodka is combined with fresh orange juice and some half and half to replicate the childhood favorite of a creamsicle. You can adjust the amount of orange juice and half and half for a stronger or weaker drink, whatever you prefer.

Even though this drink is already pretty sweet many people like the addition of some whip cream on it to really push it over the top. The sous vide infused orange-vanilla vodka can be made ahead of time and stored in the liquor cabinet or refrigerator for several weeks.

Vanilla orange infused vodka

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the vanilla orange infused vodka recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Creamsicle with Sous Vide Infused Orange-Vanilla Vodka

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 1 to 2 hours
  • 375 ml vodka

Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Ingredients

For the Orange-Vanilla Infused Vodka

2 oranges
1 vanilla bean
375ml vodka, (1.6 cups)

For the Creamsicle

2 ounces orange-vanilla vodka, from above
1.5 ounces orange juice
1.5 ounces half and half
1 orange slice

Creamsicle with Orange-Vanilla Infused Vodka Instructions

For the Sous Vide Infused Orange-Vanilla Vodka

At least 3 hours before serving

Preheat a water bath to 140°F (60°C).

Lightly scrub the outside of the oranges then remove the zest with a vegetable peeler. Make sure little to no pith came off as well, using a paring knife to remove any. The orange pieces can be reserved for garnishing the drink. Split the vanilla bean in half.

Combine all the ingredients in a sous vide bag or mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vodka and store in a sealed container.

For the Creamsicle

Fill a cocktail shaker with ice. Add the orange-vanilla vodka, orange juice, and half and half to the shaker. Shake vigorously for 15 seconds, until everything is combined well. Strain into a martini glass and garnish with an orange slice.

Modernist Notes

For a really playful presentation I like to make a creamy orange foam to top the drink. Place 1.5 cups orange juice in a pot and add 3.5 grams of gelatin, or about 2 gelatin sheets. Let the gelatin bloom for 5 to 10 minutes.

Once bloomed, heat the pot over medium heat while stirring until the gelatin dissolves. Remove from the heat and stir in 1/4 cup of half and half. Pour the mixture into a whipping siphon, seal and charge it fully. Place the siphon in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days. Dispense the foam on top of the creamsicle when serving.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Alcohol, Cocktails, Drink, Foam, Fruit, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Gels, Infusions, Recipe, Sous Vide, Sous Vide Drink , Sous Vide Infused Alcohol, Sous Vide Infused Vodka, Sous Vide Infusions, Sous Vide Recipes, Whipping Siphon, Whipping Siphon Gelatin Foams

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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