- 2 (14-ounce) cans sweetened condensed milk
- 1 teaspoon grated fresh lemon zest
- 1/3 cup plus 2 tablespoons fresh lemon juice (from 2 juicy lemons), divided
- 36 drops yellow food coloring, divided (see Cooks' Notes)
- 1 teaspoon grated fresh orange zest
- 1/4 cup fresh orange juice (from two small oranges)
- 9 drops red food coloring (see Cooks' Notes)
- 1 cup chilled heavy cream
- Special equpment: 12 (3-ounce) frozen pop molds; 12 wooden frozen pop sticks, if using molds that require them
- Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
- Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
- Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
- Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
- Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
- Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
- If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
- If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
- In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.