Words & Brush Recipe Corner: LOTUS ICE-CREAM POPSICLES

    LOTUS ICE-CREAM POPSICLES

By Lisa Starr

https://lisa-starr.com/?utm=newsletter

Stumbling on the secret to making homemade condensed milk has inspired a whole host of new desserts and sweet treats.

Reluctant to use preservative-packed, store-bought condensed milk, I rarely attempted dishes that called for this essential ingredient, until this recent discovery.

Making homemade condensed milk is as easy as stirring sugar into milk until it dissolves, then simmering undisturbed for approximately 40 minutes.

Voila!

My latest batch of condensed milk was put to decadently delicious use in these homemade Lotus ice-cream popsicles.

A fabulously fun, summer treat and so much easier to make than you might think.

The homemade vanilla ice-cream can be flavored with anything from Lotus spread to crushed Oreos, halva threads, toasted almonds with crystalized ginger, strawberries and meringues, coffee, and pretty much everything in-between.

And if you use commercial condensed milk to make your ice-cream then that's just fine too.

I'll never know!

Ingredients

500 ml 38% cream

1 can cold condensed milk (see notes)

1 teaspoon vanilla

Pinch salt

Creamy Lotus spread

Lotus biscuits

Dark or white chocolate to drizzle

Popsicle sticks

Directions

1: Beat cream till thick then beat in cold condensed milk till peaks form, and stir in vanilla and salt.

2: Add (optional) Lotus spread melted in the microwave till liquid - add as much or little as you like - and then pour into a container to freeze. See other flavor suggestions or keep ice-cream vanilla flavored.

3: When frozen - or nearly frozen - spread a thick layer of ice-cream over Lotus biscuits, place a wooden popsicle stick at the base, then add extra ice-cream and sandwich together with a second Lotus biscuit.

4: Dip into melted Lotus spread - or melted chocolate - and decorate with chocolate squiggles if desired and freeze till ready to serve.

COOK'S NOTES: Stir ⅔ cup white sugar into 2 ¼ cups  of 3% milk till dissolved then simmer over medium heat without stirring for approximately 40 minutes till creamy-colored and thickened. It will thicken further as it cools. Condensed milk can now be stored in the refrigerator for up to 6 months. This quantity produces the equivalent of 1 can of condensed milk. This method works for coconut milk and other non-dairy milks too and enables you to produce vegan/parve condensed milk. Popsicle sticks are easily available at craft shops, art shops, and in the craft department at Max Stock. 

Enjoy 

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