Orange Cream Popsicles

Directions

1. 1
   Special equipment: An ice water bath An ice cream machine 10 small clear decorative glasses, for serving
2. 2
   Place a bowl or 2 sheet pans in the freezer to chill.
3. 3
   Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat.
4. 4
   Combine the water and sugar in a saucepan and bring to a boil.
5. 5
   Whisk the egg yolks with the remaining 1/3 cup sugar until well combined.
6. 6
   Whisk the juices together in another bowl.
7. 7
   Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool.
8. 8
   Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
9. 9
   Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.