Have I ever told you how much I hate recipe development?
Cause I hate recipe development.
Between coming up with ideas, figuring out measurements, proportions and cooking times, and trying to figure out where things have gone wrong, I feel defeated before I even begin.
So I am always in great admiration of “those who do”.
Case in point, this week’s popsicles.
This was such a simple, yet clever idea. And yet I would have never thought of it.
Though I did tweak it a bit, having done my fair share of pops.
The original recipe swirls homemade brown rice “crunch” and caramel sauce into vanilla ice cream. The whole mixture is then poured into popsicle molds, dunked in magic shell, and finished with a sprinkle of flaky sea salt.
But I knew there’d be a few problems.
First, the caramel sauce. As it never fully freezes, it causes the pops to get at least partially stuck in the molds – and they invariably start melting as soon as they are removed. #NOTFUN
So I decided to eliminate the caramel swirl all together (the “crunch” would still provide that caramel flavor), and go with one of my more reliable popsicle bases, to ensure a more solid pop.
Done and done.
I used my tried-and-true magic shell recipe (double dipping, as I do), and of course did not skimp on the sea salt.
Do you like to create your own recipes?
inspired by Donna Hay
2 tablespoons water
3/4 cup granulated sugar
3/4 cup rice cereal
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
big pinch of kosher salt
1 batch magic shell
flaky sea salt
Line a baking sheet with parchment paper or a Silpat. Pour the water into the bottom of a heavy-duty pot or skillet (I used a 12″ skillet); pour the sugar evenly over. Melt the sugar over medium-low heat, without stirring. As the edges start to melt and color, slowly and gently swirl the pan to keep the melted and unmelted sugar evenly distributed (you want to keep the movement to a minimum to avoid crystallization). Once the sugar is mostly dissolved you can raise the heat to medium until it has turned a deep golden brown. Pour in the cereal and quickly but thoroughly stir to coat. Immediately pour the mixture onto your prepared baking sheet, and let it harden. Once set, chop into small pieces and set aside.
Combine the milk, cream, condensed milk, brown sugar and kosher salt in a large measuring cup and heat in the microwave for 1 minute. Stir well to combine and refrigerate for at least an hour (or up to one week).
Pour the milk mixture about one quarter of the way up your popsicles molds. Freeze till slushy (but not frozen) and layer with some of the chopped “crunch”. Add your popsicles sticks and repeat layering like the first layer. Freeze overnight.
To release the pops, hold molds briefly under hot water; place on a foil-lined baking sheet and return to the freezer for an hour or so.
Pour the magic shell into a tall jar or glass. Working with one pop at a time, dip into the magic shell, allowing the excess to drip off. Return to your baking sheet and repeat with remaining pops. Dip again, this time sprinkling with the sea salt before returning pops to the baking sheet.
Freeze pops till ready to serve.
This delicious recipe brought to you by Sheri Silver
All the pops are on Pinterest!