Frozen Treats: Popsicles

Cooking101

Are you looking for a cool snack that you can enjoy while studying or relaxing outside? To beat the upcoming summer heat, there are many tasty options right at your fingertips. Instead of buying a chilled snack such as popsicles, why not spend the afternoon making then with friends or roommates? Fudgesicles are an easy and delicious snack and are perfect for a sunny afternoon.

In addition to this chocolaty treat there also are delightful, fruity options for making popsicles. It is a bit of a lighter option and is the perfect refreshing snack to give you that much-needed afternoon boost. While it may require more preparation, the end result is worth the work.

Fudgesicles

Ingredients:
3 cups milk
1/2 cup chocolate milk powder
2 tablespoons malted milk powder
2 tablespoons light corn syrup

In a blender combine the milk, chocolate milk powder, malt powder and corn syrup. Blend well. Pour mixture into a popsicle mold with lids. Insert wooden sticks and freeze.

Orange Cream Popsicles

For sorbet:
1 cup water
1/2 cup sugar
2 cups tangerine juice
1/4 cup fresh lemon juice

For ice cream:
1 1/2 cups milk
2/3 cup sugar
4 egg yolks
1/2 cup sour cream

Equipment:
An ice water bath
An ice cream machine
10 small clear decorative glasses, for serving

Sorbet:
Place a bowl or two sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let mixture cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste 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.

Ice Cream:
Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. 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 Fahrenheit, the mixture will give off a puff of steam. When the mixture reaches 180 degrees Fahrenheit 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. 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.

Source: foodnetwork.com