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Tuesday, July 7, 2009

POPS ICE CREAM


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Last week MR ngengada carik pasal beli mould ais krim pop mcm ni. PS geleng kepala sajork. Bini dia memang suka meroyan beli mender2 yang comel dimata tetapi belum tentu berguna. Hihihi... redho lah bang....

So, 2,3 harini i sakan menggoogle carik resepi nk buat ais krim mcm ni. Padehal, beli kan senang? Eh, mcm tak tau plak... MR kan suka carik pasal. Hehe... lagipon, i ada alasan paling valid : pembawakan mak buyung kannn.... :P



Pineapple pops. Pic and recipe, credit to blog owner.

Recipe: (Makes for 6 approx)

  • Pineapple – <>
  • Milk – 1/3 cup
  • Honey for sweetness
  • Jelly or Jello – Gelatin free

In a food processor blend pineapple, milk, honey; blend until almost smooth, with some chunks of pineapple remaining. Remove 1/2 of it and blend the rest completely smooth. Mix it with the chunky 1/2 part. Prepare jello any flavor your prefer as per package instructions. Before it is cool, pour a little bit of it in every popsicle mold. Let it cool so that it solidifies.



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Dan ini pulak Raspberry Ice cream. Pic and recipe credit to blog owner.
Owhh... Im drooling!

raspberry ice cream pops

2 cups frozen raspberries
1/2 cup frozen grape juice concentrate (100% juice only, like Welch’s with the yellow top)
1/4 cup frozen pineapple juice (100% juice)
3/4 cup heavy whipping cream
1/4 cup milk

1. Combine all ingredients in a blender until very smooth.
2. Divide mixture into ice pop molds. Use a wooden skewer to release any bubbles trapped in the molds. Tap molds on the counter to release any extra air. Insert wooden craft sticks in each pop, and tap molds on the counter again. Freeze for at least 5 hours or overnight.
3. Run molds under cold water. Release slowly. Be careful your children don’t attack.



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Fruity swirly yogurt pops. Pic and recipe credit to blog owner.

1 quart of vanilla whole milk yogurt (I use Stonyfield Farms)
1/2 cup fresh or frozen fruit, such as peaches, mangoes, blueberries, or raspberries
1/2 cup frozen 100% juice concentrate, such as pineapple, orange, raspberry, or grape

1. Mix up the yogurt with a spoon until smooth. Pour into a strainer lined with a white paper towel or cheese cloth, and set over a small bowl. Keep in the refrigerator until most of the liquid from the yogurt drains out. (About 3 hours, or overnight.)

2. In a blender, puree 1/2 cup of fruit (don’t know which kind you’re using, so I can’t give it to you in grams. Just toss in a handful), with a 1/2 cup of fruit juice concentrate.

3. Using a spoon, fill ice pop molds, alternating with the fruit and yogurt. Tap mold on the counter to release any air bubbles. Insert popsicle sticks, and freeze for a good 6 hours or overnight.

4. Run molds under warm water for about ten seconds, and carefully, ever so slowly, pull them out. Serve immediately or wrap in plastic wrap and refreeze.


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Cookies n cream pudding pops. Pic and recipe - credit to blog owner


Cookies n’ Cream Pudding Pops
3 cups milk, divided
1 tbsp corn syrup (optional)
1/2 cup sugar
5 tbsp cornstarch
small pinch salt
1 tsp vanilla extract
8 oreo-type cookies

In a medium sauce pan, heat 2 1/2 cups milk, sugar and corn syrup (if using)over medium heat, whisking to dissolve sugar. Bring to a simmer. You will see steam coming from the milk, but no bubbles.
Meanwhile, whisk together remaining 1/2 cup milk, cornstarch and salt in a small bowl. When the milk/sugar mixture comes to a simmer again, whisk in the cornstarch mixture.
Whisking frequently, continue to cook for several minutes, until pudding comes to a simmer and begins to thicken (I generally cook it for about 1 more minute at this point, but it depends on the heat of your stove). It should thickly coat the back of a spoon. Remove from heat and stir in vanilla paste (vanilla extract with beans suspended in it; plain extract is fine).
Pour into clean popsicle molds and transfer to freezer.
Freeze until solid, or overnight.

Makes about 8, depending on the size of popsicle molds.
(This recipe can be halved and any kind of milk can be used, though I typically use low fat.)


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Ice Cream Pops. Pic and recipe - credit to Martha Stewart

Makes 14

Ingredients

  • 22 ounces (5 1/2 cups) blueberries
  • 1 tablespoon plus 1/2 teaspoon fresh lemon juice
  • 1/4 cup sugar
  • 1 quart vanilla ice cream

Directions

  1. Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
  2. Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

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From Martha Stewart lagi.

Blueberry pops.

Ingredients

  • 5 cups blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Directions

  1. In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
  2. Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

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Also from Martha Stewart

Vanilla Pudding Pops.


Ingredients

Makes 10

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract

Directions

  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
  2. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
  3. Divide mixture among ten 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

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Martha again.

Raspberry-Yogurt Ice Pops


Ingredients

  • 2 cups plain low-fat yogurt
  • 1/2 cup sugar
  • 1/2 cup frozen raspberries (about 3 ounces)

Directions

  1. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.
  2. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).

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Martha lagi.

Banana Blueberry Swirl Popsicles

Ingredients

Makes 10 ice pops

  • 3 to 4 ripe bananas (1 pound)
  • 1 1/2 cups yogurt
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 1 cup fresh blueberries

Directions

  1. In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
  2. Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
  3. Dip molds quickly in hot water to unmold.

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Vanilla Pudding pops. Pic and recipe - credit to blog owner


Vanilla Pudding Pops
3 cups milk, divided
1/2 cup sugar
5 tbsp cornstarch
small pinch salt
2 tsp vanilla paste

In a medium sauce pan, heat 2 1/2 cups milk and sugar over medium heat, whisking to dissolve sugar. Bring just to a simmer. You will see steam coming from the milk, but no bubbles.

Meanwhile, whisk together remaining 1/2 cup milk, cornstarch and salt in a small bowl. When the milk/sugar mixture comes to a simmer, whisk in the cornstarch mixture.

Whisking frequently, continue to cook for several minutes, until pudding comes to a simmer and begins to thicken (I generally cook it for about 1 more minute at this point, but it depends on the heat of your stove). It should thickly coat the back of a spoon. Remove from heat and stir in vanilla paste (vanilla extract with beans suspended in it; plain extract is fine).
Pour into clean popsicle molds and transfer to freezer.

Freeze until solid, or overnight.

Makes about 8, depending on the size of popsicle molds. (This recipe can be halved and any kind of milk can be used, though I typically use low fat.)


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Gambar lagi, tapi resepi takde.

Coconut pops. Pic from here.




Pic from here



Banyak kemain resepi nyerr... mana yg aku nk try dulu nih? :P
Oli, sila jgn gelak kat Makcik Rehan yerr... Kalau jadi, nanti i kepochi kat sini yer.

Sesapa yg nk try, silakan...

p/s : Alamat tak surutla batuk dan selsema mencah kalau camni kann...






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