Classic Snacks Made from Scratch (14 page)

YIELD:
6 bars

TOTAL TIME:
2 hours, plus 2 to 6 hours chilling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
ice cream maker, additional ice cream freezer bowl (optional—see Ice Cream 101,
page 187
), Popsicle molds, fine-mesh strainer

CHOCOLATE ICE CREAM

1/2 cup (1-1/2 ounces) regular unsweetened cocoa powder

1/2 cup (1-1/2 ounces) dark or Dutch-process unsweetened cocoa powder (such as Hershey’s Special Dark)

1/2 cup (3-1/2 ounces) granulated sugar

1 tablespoon cornstarch

1-1/2 cups heavy cream

1-1/2 cups whole or reduced-fat milk

VANILLA ICE CREAM

1-1/2 cups light cream or whipping cream

1/4 cup (1-3/4 ounces) granulated sugar

1/4 teaspoon vanilla extract

CAKE CRUMBS

1/4 cup (1-1/18 ounces) unbleached all-purpose flour

1/4 cup (3/4 ounce) powdered milk

1 tablespoon powdered sugar

1 teaspoon cornstarch

1-1/2 teaspoons unsweetened cocoa powder

2 tablespoons (1 ounce) unsalted butter

MAKE THE CHOCOLATE ICE CREAM BASE:

Sift the cocoa powders through a fine-mesh strainer into a small bowl, pressing on any lumps to break them up and push them through the mesh. Whisk the sugar and cornstarch into the sifted cocoa powder until the mixture is uniform in color.

Bring the cream and milk to a bare simmer in a 1-quart saucepan over medium-low heat. When the liquid starts to steam, whisk in the dry ingredients until completely incorporated. When the mixture comes to a simmer, whisk for 1 minute more, until thickened.

Transfer to a clean bowl, cover, and refrigerate for at least 4 hours, until fully chilled (or use the quick-cool method,
page 188
).

MAKE THE VANILLA ICE CREAM BASE:

Bring the cream to a bare simmer in a 1-quart saucepan over medium-low heat, just until it is steaming and small bubbles form around the edges. Remove from the heat and whisk in the sugar and vanilla until the sugar is fully dissolved.

Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until fully chilled (or use the quick-cool method,
page 188
).

FREEZE THE ICE CREAM:

When the ice cream bases are fully chilled, freeze the chocolate base in an ice cream maker following the manufacturer’s instructions. When it has completed its cycle and has soft-serve consistency, transfer the ice cream to a zip-top bag. Make an instant pastry bag by twisting shut (without sealing) and cutting a small triangle off one corner.

Squeeze the chocolate ice cream into 6 standard (3 to 4-ounce) Popsicle molds and freeze for at least 2 hours, until completely chilled.

When the chocolate bars are completely frozen, freeze the vanilla base in an ice cream maker according to the manufacturer’s instructions.

MAKE THE CAKE CRUMBS:

While the vanilla ice cream freezes, whisk the flour, powdered milk, powdered sugar, and cornstarch together in a bowl. Divide into 2 small bowls and add the 1-1/2 teaspoons cocoa powder to one of them.

Melt the butter over low heat in a small saucepan. Remove from the heat and cool slightly, then stir half the butter into the plain crumb mixture and the other half into the chocolate crumbs, mixing gently to form coarse cake clumps. Recombine the chocolate and vanilla crumbs into a single mixture.

ASSEMBLE THE BARS:

Line a baking sheet with waxed paper or parchment paper.

Remove the chocolate bars from the molds. Using an offset spatula or stiff
rubber spatula, “frost” each one with a thin layer of vanilla ice cream to completely cover the chocolate. Sprinkle cake crumbs evenly over both sides, pressing gently to adhere.

Place the finished bars on the prepared baking sheet and cover with a sheet of plastic wrap. Freeze for at least 1 hour before serving.

Store the bars in the freezer in an airtight container up to a month.

I never realized it until now, but our elementary school cafeteria was totally ahead of the curve: we had a food truck before there were food trucks. Ours was a small, wheeled freezer piloted by a lunch lady peddling Good Humor bars at 35 cents a pop. With only one parentally permitted chance per week to get an ice cream bar, I didn’t have room for variation. How could I choose any other flavor when Strawberry Shortcake was staring at me?

Now I can have as many bars as I want, of course—heck, I can eat an entire batch if I really want to make myself sick—and I can buy all the Good Humor flavors in the world with my own allowance money, but Strawberry Shortcake is still my number-one choice. You never forget your first love.

YIELD:
6 bars

TOTAL TIME:
1-1/2 hours, plus chilling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
blender or food processor, ice cream maker, mini food processor, Popsicle molds, offset spatula or mini silicone spatula

STRAWBERRY ICE CREAM

1 (16-ounce) bag frozen strawberries, thawed

1/2 cup light cream or whipping cream

2 tablespoons light corn syrup

1/4 cup (1-3/4 ounces) granulated sugar

1 teaspoon cornstarch

VANILLA ICE CREAM

1-1/2 cups light cream or whipping cream

1/4 cup (1-3/4 ounces) granulated sugar

1/4 teaspoon vanilla extract

CAKE CRUMBS

1/4 cup (1-1/16 ounces) unbleached all-purpose flour

1/4 cup (3/4 ounce) powdered milk

3 tablespoons (3/4 ounce) powdered freeze-dried strawberries (see sidebar)

1 tablespoon powdered sugar

1 teaspoon cornstarch

2 tablespoons (1 ounce) unsalted butter

MAKE THE STRAWBERRY ICE CREAM:

Pulse the thawed strawberries, cream, and corn syrup together in a blender or food processor until the berries break down into a thick but even purée. Add
the sugar and cornstarch and purée for 1 minute more to incorporate fully.

Pour the strawberry purée into 6 standard (3 to 4-ounce) Popsicle molds and freeze.

MAKE THE VANILLA ICE CREAM BASE:

Bring the cream to a bare simmer in a 1-quart saucepan over medium-low heat, just until it is steaming and small bubbles form around the edges. Remove from the heat and whisk in the sugar and the vanilla until the sugar is fully dissolved.

Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until fully chilled (or use the quick-cool method,
page 188
).

MAKE THE CAKE CRUMBS:

While the strawberry and vanilla bases freeze and chill, whisk the flour, powdered milk, freeze-dried strawberries, powdered sugar, and cornstarch together in a medium bowl.

Melt the butter over low heat in a small saucepan. Remove from the heat and let cool slightly, then stir gently into the dry ingredients to form coarse cake clumps.

ASSEMBLE THE BARS:

When the vanilla ice cream base is fully chilled, freeze it in an ice cream maker according to the manufacturer’s instructions.

Line a baking sheet with waxed paper or parchment paper.

Remove the strawberry pops from the molds and, using an offset spatula or stiff rubber spatula, “frost” each pop with a thin layer of vanilla ice cream to completely cover the strawberry filling. Sprinkle cake crumbs evenly over both sides, pressing gently to adhere.

Place the finished bars on the prepared baking sheet and cover with a sheet of plastic wrap. Freeze for at least 1 hour before serving.

Store the bars in the freezer in an airtight container for up to a month.

Play hooky from work, put on your best Cosby sweater, and load a bunch of old Nickelodeon cartoons on Hulu in preparation for an afternoon Pudding Pop binge. With no temperamental egg-based custard to build and no ice cream maker necessary, these puddings take just as much time to whisk together as a box of the instant stuff. The dry ingredients can even be portioned out in advance to make it as simple as the “just add milk” directions on the packaged version. Swirl ’em, layer ’em, or make single flavor pops to your desire.

YIELD:
about 8 pops

TOTAL TIME:
30 minutes, plus 2 to 6 hours chilling time

DIFFICULTY:
2

SPECIAL EQUIPMENT:
Popsicle molds, or 5-ounce Dixie cups and Popsicle sticks

VANILLA PUDDING BASE

1/4 cup (1-3/4 ounces) granulated sugar

2 tablespoons cornstarch

1/4 teaspoon kosher salt

2 cups whole milk

1/2 teaspoon vanilla extract

CHOCOLATE PUDDING BASE

1/4 cup (1-3/4 ounces) granulated sugar

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

2 cups whole milk

MAKE THE VANILLA PUDDING:

Whisk the sugar, cornstarch, and salt together in a heavy-bottomed saucepan. Slowly whisk in the milk and bring to a simmer over medium heat. Stir constantly, as the sweetened milk will burn on the pan bottom if left unattended. When the liquid bubbles up dramatically, stir for a minute more until opaque and thickened.

Remove from the heat and transfer to a bowl, then stir in the vanilla. Cover and refrigerate for at least 4 hours, or until completely chilled (or use the quick-cool method,
page 188
).

MAKE THE CHOCOLATE PUDDING:

Whisk the sugar, cornstarch, cocoa powder, and salt together in a heavy-bottomed
pan. Slowly whisk in the milk and bring to a simmer over medium heat. Stir constantly, as the sweetened milk will burn on the bottom of the pan if left unattended. When the liquid bubbles up dramatically, stir for a minute more until opaque and thickened.

Remove from the heat and transfer to a bowl. Cover and refrigerate for at least 4 hours, or until completely chilled (or use the quick-cool method,
page 188
).

ASSEMBLE THE POPS:

Pour the chilled pudding bases into 8 wide-mouth 4-ounce Popsicle molds or 5-ounce Dixie cups in your preferred flavor combination. If using Dixie cups, allow the pudding to chill for 1 hour before inserting wooden Popsicle sticks.

Store the Popsicles in the freezer in an airtight container for up to a month.

One of the biggest challenges in re-creating the classic Creamsicle at home was devising a way to coat a solid cylinder of ice cream with liquid. If you’ve got a Zoku maker or other quick-freeze contraption, it’s a breeze. But these machines are even less versatile than an ice cream maker, and I can already hear the complaints about how I’ve forced you to fill cabinets with too many weird tools.

Enter the simple Dixie cup. It comes in multiple sizes, stacks easier than a can of Pringles, and makes it easy to create juice-layered pops in any flavor. The orange-and-vanilla combo can’t be beat, but I’d never say no to a cherry or lime version.

YIELD:
6 Popsicles

TOTAL TIME:
1 hour, plus 2 to 6 hours chilling time

DIFFICULTY:
2

SPECIAL EQUIPMENT:
ice cream maker, 3-ounce Dixie cups, 5-ounce Dixie cups, Popsicle sticks

VANILLA ICE CREAM

3 cups light cream or whipping cream

1/2 cup (3-1/2 ounces) granulated sugar

1/2 teaspoon vanilla extract

ORANGE LAYER

1-1/2 cups freshly squeezed orange juice, from 4 to 5 oranges

1-1/2 teaspoons half and half

1-1/2 teaspoons powdered sugar

MAKE THE VANILLA ICE CREAM BASE:

Bring the cream to a bare simmer in a 1-quart saucepan over medium-low heat, just until it is steaming and small bubbles form around the edges. Remove from the heat and whisk in the sugar and vanilla until the sugar is fully dissolved.

Transfer to a clean bowl, cover, and refrigerate for at least 4 hours or until fully chilled (or use the quick-cool method,
page 188
). When the ice cream base is fully chilled, freeze it in an ice cream maker according to the manufacturer’s instructions. When it has completed its cycle the ice cream will have the consistency of soft-serve.