13 June 2016

A good thing to have around

Last mid-summer, while procrastiweddingplanning, I bought a popsicle mold, knowing that even if I wasn't making popsicles weekly, or even monthly, it would be a good thing to have around. I made raspberry yogurt pops (from Orangette) a bunch. We've got several ice cream shops in our neighborhood that have begun their summer craze. If you take a walk, it won't be unlikely you'll run into the gelato cart or ice cream truck from said places, both of which are doing very cool things flavors-wise. Going to a shop or passing by the cart to seize the moment, is always a way to feel like you're on vacation. Wanting an even easier route (can't I be on vacation in my own home?) today, I opted for Alice Medrich's fudgesicles.

There are a lot of fudgesicle recipes out there. I think what I was most looking for was something that would come together in a snap with the active time occurring in the freezer, the signature smoothness factor and a low-ingredient list, both of which I trust Medrich on. The pops are appropriately fudgey and don't require melting any chocolate. You'll heat up sugar, dark cocoa (I used Dutch) milk and a smidge of cornstarch, whisk in the milk and allow it to thicken a little, sort of like you're making a thick hot chocolate, cool a bit and pour into your molds. I love that they only use cocoa powder. I'll save melted chocolate for dipping cherries in (also via Alice).

Fudgsicles~ adapted from Food52 via Alice Medrich

6 Tbsp sugar
6 Tbsp unsweetened natural or Dutch process cocoa powder
2 1/4 tsp cornstarch
pinch (1/16 teaspoon) salt
1.5 cups milk (any fat percentage)
1/4 teaspoon pure vanilla extract
Pinch flakey salt

In a saucepan, combine sugar, cocoa, cornstarch and salt. Whisk in just enough milk to forma a smooth paste then whisk in the rest. Bring the mixture to a simmer over medium heat, stirring with the whisk -- constantly scraping the bottom, sides, and corners of the pot -- until the mixture begins to bubble a little at the edges. Continue whisking and cooking for another minute or so. Pour into a heatproof bowl, scraping every last bit, and cool before pouring into popsicle molds, leaving a 1/4 inch of room at the top to allow for expansion. Freeze several hours. To un-mold, dip into warm water to release. You can wrap the pops in paper and store in a freezer bag. 

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