Category: Popsicle

Avocado Ice Pops

1/1/2015

1 cup water
1/2 cup sugar
2 small ripe avocados
Pinch salt
2 tablespoons freshly squeezed lime juice

Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Let cool to room temperature.
Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender or food processor, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
If using ice-pop molds, divide the mixture among the molds and freeze until solid, about 5 hours. If using glasses or paper cups, freeze until the pops begin to set, 1 1/2 to 2 hours, then insert the sticks and freeze until solid, an additional 4 or 5 hours.

From NPR's "We All Scream for Ice Cream": Traditional kulfi offers lovely flavor combinations — pistachios, saffron, sometimes dried fruit such as dates and figs (my favorite) — but the thing that really sets it apart is the caramelized flavor that the milk takes on from its long cooking. Once you've mastered this basic recipe, try adding other flavors, such as pistachios (ground and whole) and dried fruit.

1/2 gallon whole milk (or lactose-free milk)
Large pinch saffron
1/4 cup cardamom pods
1 cup sugar

In a large, heavy-bottomed pot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the milk for 15 minutes to release the flavor in the spices.
Transfer mixture to slow cooker. Set cooker to "high" and cook for 8 hours, uncovered. If the cover is left on, evaporation will not take place and the milk will not condense. Stir occasionally, incorporating the milk skin back into the liquid.
At the end of 8 hours, the milk should be reduced to about half. Strain the mixture into a bowl to remove the cardamom pods and any remaining milk skin.
Pour the strained mixture into molds or into an airtight container. Refrigerate until firm, at least 5 to 7 hours.

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Watermelon Ice Pops

1/1/2015

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Watermelon Layer
8 ounces watermelon, chopped (about 15 1-inch cubes)
2 tablespoons plain low-fat yogurt
1 1/2 tablespoons agave nectar
1 1/2 tablespoons fresh lemon juice
18 semisweet chocolate chips
Lemon Layer
3 tablespoons milk
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons agave nectar
2 drops yellow food coloring (optional)
1 drop green food coloring (optional)

Add watermelon to a blender and puree until smooth (about 30 seconds). Using a fine-mesh sieve, strain the mixture into a bowl, using a spoon to scrape the inside of the sieve so it goes through faster. Whisk in the yogurt, agave and lemon juice.
For the lemon layer, mix the milk, water, lemon juice and agave in a small bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add the food coloring, if using, to the remaining mixture and stir.
Using tweezers or chopsticks, dip the chocolate chips into the watermelon layer and apply them to the walls of the pop molds, at least 1 inch below the fill line. Use 2 or 3 chips per pop. Insert sticks and pour the watermelon layer until you reach about 3/4 of an inch to 1 inch below the fill line. Let freeze completely, then pour 1 teaspoon of the uncolored lemon layer. Let freeze completely, then pour the green lemon layer until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

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Goat Cheese, Blackberry, and Honey Pops

1/1/2015

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2 cups milk
1 1/4 cups heavy cream
1 cup sugar
1 tbsp plus 1 tsp cornstarch
4 oz goat cheese
2 pinches salt
2 cups blackberries
1/3 cup honey
1 tbsp lemon zest (about 2 large lemons)

Combine milk and cream in a pot. Reserve about 1/4 cup of the mixture and whisk in cornstarch to make a slurry. Add sugar to milk and bring to a rolling boil for 4 minutes. Add cornstarch slurry to milk mixture and stir well for about a minute until mixture is slightly thickened.
Combine goat cheese and salt in a bowl. Turn off heat and add goat cheese and salt to the milk mixture. Whisk to incorporate, and cool mixture completely.
In a small pan, cook berries 5 to 10 minutes until softened, pressing gently to release the juices. Turn off heat. Add honey and lemon zest, and cool completely.
When both mixtures are cool, fill molds 3/4 of the way with goat cheese base. Spoon approximately 1 tablespoon of blackberry sauce on top, leaving a bit of space for expansion during freezing. Use a spoon, pop stick or chopstick to swirl the sauce throughout the pop. Freeze according to mold instructions.
Leftover base and sauce can be refrigerated for up to 5 days.

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Avocado Ice Pops

Slow Cooker Kulfi Ice Pops

Watermelon Ice Pops

Goat Cheese, Blackberry, and Honey Pops

Sweet Enough

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