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Tuesday, August 25, 2015

Strawberry-Yogurt Popsicles

From : The Kitchn

Strawberry-Yogurt Popsicles

Makes 6 popsicles (3-ounce molds)
1 pint fresh strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
6 to 8 ounces (about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.


  • You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.
  • For harder fruits, like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.


Kinda like frozen hot chocolate - make sure they are completely frozen before removing from molds or the stick will slide out - they don't freeze as solidly as icy fruit pops.

From: NYT

6 ounces chocolate -  used semi sweet chocolate chips

2 cups whole milk

1/2 cup heavy cream

1/4 cup sugar

2 tablespoons cocoa, unsweetened

2 tsps vanilla

pinch of salt

  1. Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth. I let them cool a bit and then cooled more in fridge before putting in the freezer,
  2. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
  3. Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Sunday, August 23, 2015

Strawberry Ice Cream

This will be my go to fruit ice cream recipe - it's a little too much for my ice cream maker - it kinda overflowed  a bit. Next time I'll try it in two batches. I think I'll try peach next ...

From Serious Eats

  • 30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
  • 1 1/4 cups sugar, divided
  • 4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
  • 2 cups half and half (1 cup milk, 1 cup cream)
  • 1/2 cup corn syrup
  • 1/2 teaspoon kosher salt, to taste (only added a pinch)
  • Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice crosswise into thin pieces, In a mixing bowl combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for 2 hours or up to two days.

Hull remaing strawberries and puree in a blender until very smooth, about 30 seconds, Strain thru fine mesh strainer, measure out 1.5 cups.

In a mixing bowl combine 1.5 cups strawberry puree with half and half and corn syrup, and 3/4 cup sugar. Add a bit of salt and lemon juice if too sweet.

.Chill in refrigerator until base is cold, then churn according to manufacturer's directions. At the last minute add the drained strawberries.

Place in freezer for about 4 hours to freeze solid.