There’s still time to get this made while it’s a billion degrees out, so let’s get going, and you can get enjoying! Serve with whipped cream for a popsicle stick-free creamsicle!

Ingredients:

• 32 ounces plain whole-milk yogurt (one of the big containers)
• 1/2 cup orange juice
• 1 teaspoon unflavored gelatin
• 1/2 teaspoon grated orange zest
• 3/4 cup granulated sugar
• 3 tablespoons Lyle’s Golden Syrup or light corn syrup
• 1/8 teaspoon salt

Place a colander or strainer in a large bowl – ideally the colander doesn’t fit all the way to the bottom, so that there is space for liquid to pool underneath. Line the colander with three layers of cheesecloth, then scoop all the yogurt into it.

Cover loosely with plastic wrap and refrigerate at least 8 hours, until 1 1/4 cups of whey have drained out. If more whey than needed is drained out, you can stir it back in.

In a small dish/measuring cup, sprinkle the gelatin over the orange juice and let sit for 5 minutes. Microwave until the mixture is bubbling around the edges to dissolve the gelatin, about 30 seconds. Stir in the zest, and set aside to cool for 5 minutes.

In a large bowl, combine the strained yogurt, sugar, syrup, and salt. Whisk in the orange juice, stirring until the sugar is fully dissolved, then cover and refrigerate until at or below 40 degrees (this took 4+ hours for my batch).

Churn according to your ice cream maker’s directions, 25-35 minutes.

Transfer to a container, and freeze at least 2 hours to firm up before serving.