PEACH-VANILLA CREAM POPS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 8-10
Number Of Ingredients 6
Steps:
- Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
- Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
PEACHES 'N' CREAM ICE POPS
These peach pops with a vanilla surprise inside couldn't be easier to make. After freezing mini scoops of ice cream in small paper cups, unmold them, and encase in a larger cup of fruity armor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 20m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Pack 3 tablespoons ice cream into each of six 3-ounce disposable paper cups. Insert ice-pop sticks and freeze until firm, 1 hour. In a blender, combine peaches, sugar, and juice and puree until smooth, scraping down sides if necessary. Pour 1 tablespoon puree into each of six 6-ounce paper cups and freeze until firm, 1 hour. Reserve remaining puree.
- Peel away paper from 3-ounce cups and place each ice cream pop into a larger cup of frozen puree. Pour enough reserved puree into cups to just cover ice cream. Freeze until solid, 4 hours (or up to 1 week). Unmold ice pops just before serving.
Nutrition Facts : Calories 159 g, Fat 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g
PEACHES AND CREAM YOGURT POPS
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Provided by Kay Chun
Categories Alcoholic Blender Quick & Easy Yogurt Backyard BBQ Frozen Dessert Peach Amaretto Summer Gourmet
Yield Makes 8 ice pops
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
PEACHES AND CREMA PALETA POPS
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Provided by Fany Gerson
Yield 8-10 ice pops
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
- Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
- Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
- Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
- Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
- Just before serving, dip molds briefly into hot water to release.
- Pops can be made and frozen for up to 3 months.
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