Give me a pint of cream, a cup of sugar, a few eggs and any random assortment of fresh herbs or fruit, and the next thing you know I’ll be whipping up a batch of ice cream. Over the past couple years I’ve occasionally blogged about the ice creamy goodness concocted in our kitchen: Honey Ice Cream and Rose Geranium-White Chocolate Ice cream and Blackberry Cabernet Sorbet are just a few of the frozen treats that have found their way to our table.
So it probably comes as no surprise that when the June issue of Bon Appétit arrived at our house, with an article on frozen desserts, my mind was already churning with ideas. And, it didn’t take long before I a new kitchen gadget joined my arsenal of frozen dessert gizmos: popsicle molds! My groovy new popsicle molds aren’t garden variety plastic popsicle molds of yore, mind you. They are stainless steel, BPA-free retro-rockets. How cool is that?
Armed with the necessary tools of the popsicle trade, I settled on a recipe: lemon cream popsicles. Big Papa and I had enjoyed a slice of lemon pie during a dinner out a few weeks ago and I’ve been thinking about the tart, creamy sweetness ever since.
I did adapt the recipe a wee bit by adding a few tablespoons of Greek-style yogurt for additional tang and thickness. We loved the final result. Lemony and luscious, these popsicles are perfect for a warm summer’s day. Now if only Seattle could finally summon up a day like that!
Lemon Cream Popsicles
This recipe is easy as all get out! Combine 1 cup heavy cream, 1 cup milk, 2/3 cup sugar, and 1/4 teaspoon of salt. Heat and stir until the sugar melts. Then cool. Whisk in the juice and zest of 4 lemons, a few tablespoons of Greek-style yogurt (optional). Pour into popsicle molds to freeze.
The molds I bought are awesome. A splurge, but awesome. I’m hoping they’ll provide many [childproof] years of popsicle heaven. Here they are:
Don’t have popsicle molds? No problem–try this trick instead:
Small paper cups can be used instead of ice pop molds. Pour the mixture into the paper cups, partially freeze, then insert a wooden stick into the center of each and freeze overnight. If pops are difficult to remove from cups, cut a slit in each cup with scissors, then peel it off.
Want to chill with more deliciousness? Check out Wanderfood Wednesday.