Of course, I picked the hottest day of the summer to make popsicles. After the success of my Vietnamese coffee popsicles, I thought it'd be fun to try something dipped in chocolate. In retrospect, am I insane? Our summer in Paris has been uneven; some cool days, and a few nice warm ones.
Coming from San Francisco, a place where there essentially aren't any seasons, it's been an interesting transition living in France, where each season has its own rhythm and distinct feeling. Winter, as you can imagine, is the least favorite season of the year and this past winter was particularly somber and dismal.
Hope you don't mind, but I made you some ice cream... again. But it's not just any ice cream - this is S'mores Ice Cream! I just love frozen treats. Pies, ice creams, cakes - as long as they are frozen, I am in. It's all about the sweetness, the creaminess, the crunchy, and the cold.
Strawberries and cream is one of the hundreds of flavors of paleta ice pop that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.
These brilliant red pops get their amazing color (and flavor) from hibiscus tea and sweet cherries. Some call it a paleta and some call it a pop-either way, it's absolutely delicious! See All 12 Pops of Summer Directions 1 In large heatproof bowl or pitcher, place tea bags.
900g diced, skinned and deseeded watermelons - fiddly but worth it 2 tbsp granulated sugar 5 tbsp lime juice (you'll need about 3 limes) 2 tbsp grated ginger green popping candy, to serve (optional- see tip, below) Want to see what this recipe costs at different supermarkets?
Find the recipe for Spiced Fresh Orange and Honey Sorbet and other spice recipes at Epicurious.com
Kids and grownups will clamor for these frozen strawberry pops made from just three ingredients: fresh, ripe strawberries and nectarines, and sugar. If you don't have ice pop molds, pour the fruit mixture into plastic or paper cups and insert wooden spoons or sticks before freezing.
If you don't love bacon, I'm so sorry. Because this ice cream is all about the bacon. And the maple. And the toffee crunch. For my second installment of Ice Cream Week, I made Maple Bacon Cunch Ice Cream - without a machine. I think it's my most favorite ice cream - ever.
Remember Monday's post in which I talked about how crumbles are a great way to use up old fruit. Well this is what happens when you have leftover crumble. The other day I made the Cherry & Plum Port Crumble shared here and a Mixed Berry Port Crumble that ended up-here-in this no-churn ice cream (yep, creamy ice creamy without a machine).