“IN EVERY REAL MAN A CHILD IS HIDDEN THAT WANTS TO PLAY.” Friedrich Nietzsche
Oh to be a kid again!
I never had the opportunity to travel in my childhood. But summers still felt very carefree. And it was the very simple, little things that brought the greatest pleasure. Like running through the sprinkler in the backyard on a hot day, going to the county fair, or running frantically for my money when I heard the ice cream truck approaching the neighborhood!
Well those days of chasing down the ice cream man are over! Not only do I enjoy making my own ice cream. I’ve now ventured into making a variation on a home made ‘fudgesicle’. These sweet and creamy frozen pops are made with milk chocolate and vanilla puddings. It’s my contribution to the Improv Cooking Challenge this month. Once a month, Kristen of The Frugal Antics of a Harried Homemaker challenges us to put two ingredients together in any recipe of our choice. This month, we were to combine chocolate and vanilla. Two flavors near and dear to my heart! And here’s my chilly spin on it all.
In my day we had fudgesicles, popsicles, creamsicles and ice cream sandwiches.
Now you can have Mrs. Field’s chocolate chip cookie sandwiches, frozen Snickers and Choco Tacos.
Some where in between I missed the pudding pops. But they are making a comeback!!!
Though I like most any kind of frozen milk on a stick, these are kind of unique in how they melt. While maintaining their shape, they melt back into pudding!
Here it is out of the freezer . . . . .
And after a couple of bites and a few licks . . . . .it’s pudding!
Make them chocolate. Make them vanilla. Or make them out of your favorite childhood pudding flavor!
Level of difficulty: easy. (no ice cream maker required cuz it’s pudding!)
Yields: 6-8 bars depending on the size of your molds
MILK CHOCOLATE & VANILLA PUDDING POPS:
- 2 cups of cream
- 1 cup of milk
- 3 egg yolks
- 1/2 cup of sugar
- 3 Tablespoons of cornstarch
- 1/8 of a teaspoon of salt
- 3 ounces of milk chocolate, melted
- 1 1/2 teaspoons of pure vanilla extract
Combine the dry ingredients in a small bowl (the sugar, cornstarch and salt). In a medium saucepan, whisk together the egg yolks and the milk. Then add the dry ingredients into the milk mixture. Whisk this constantly until all is combined. Simply bring this to a simmer over medium heat, stirring constantly now, with a wooden spoon. When the mixture starts to bubble slightly around the edges, cook it for another minute. The whole process should take about 5-7 minutes or so.
Divide the pudding equally between two bowls. Add the melted chocolate to one, and the vanilla extract to the other. If your pudding looks as if it will begin to separate, just whisk it vigorously until it is smooth. Let it cool to room temperature. And then alternately spoon the puddings into your ice pop molds. I also used a large wooden skewer to try and swirl the puddings together a bit. Tap the molds firmly on your kitchen counter to try and get any air pockets out. Insert your popsicle sticks. And place the pops into your freezer. Freeze until they are firm, about 6 hours, or overnight. These will keep for up to one week.
To unmold them, run a little hot water on the outsides of the molds for a few seconds, until you are able to gently pull them out by the sticks.
Frozen . . . . .
Creamy. . . . .
And perfect for the kid in all of us!
A big thanks again to Kristen of The Frugal Antics of a Harried Homemaker for another fun challenge. Visit the Improv Cooking Challenge for details. And be sure to check out what the rest of the Improvers did with chocolate and vanilla this month!