Be Cool - Ice Cream and Popsicles

I recently remarked to Mrs. BA how I missed the popsicles of my youth. My mother had Tupperware popsicle molds, to which one added syrup and water and soon you had yourself a great frozen treat.

Today marks the beginning of the Annual Meeting of the Society of American Archivists, so it sure to be hotter than H E double hockey sticks, as it usually is during the week of the conference. Popsicles, ice cream and other cool items are sure to be in demand.

The Washington Post food section on August 4, profiled the popsicle (including a recipe on how to make a grown-up Bomb Pop) as well as offering some really easy homemade ice cream recipes (without using an ice cream machine!). Stay Cool and Enjoy.

Todd Thrasher’s Bomb Pops
The Washington Post, August 4, 2010

Ingredients:
For the raspberry layer

• 1/2 cup water
• 1/4 cup sugar
• 1/2 cup packed mint leaves (from 10 stems)
• 1 cup fresh raspberries
• 1 1/4 ounces vodka
  

For the lemonade layer

• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons fresh rosemary
• 1/2 cup freshly squeezed lemon juice (from 3 large lemons)
• 1 1/2 to 2 cups cold water
• 1 1/4 ounces non-smoky silver tequila, such as Patron or Don Julio
  

For the blueberry layer

• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon dried culinary lavender (or 2 tablespoons fresh lavender)
• 1 cup fresh blueberries, stemmed
• 1 1/4 ounces rum
  

Directions:
For the raspberry layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the mint and steep for 4 minutes. Strain.

Combine the raspberries, mint mixture and vodka in a blender. Strain through a fine-mesh strainer, discarding any solids, into a liquid measuring cup to yield 1 1/2 cups.

For the lemonade layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the rosemary and steep for 4 minutes. Strain through a fine-mesh strainer, discarding any solids.

Add the lemon juice and sugar water to a pitcher. Add the cold water to taste, then refrigerate for 30 to 40 minutes. If it's too sweet, add lemon juice to taste. Add tequila to 1 1/2 cups of the lemonade.

For the blueberry layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the lavender and steep for 4 minutes, then strain through a fine-mesh strainer to yield 1/2 cup.

When you're ready to fill the popsicles (don't do it ahead of time), puree the blueberries and syrup in a blender and pass through a fine-mesh strainer. Return the mixture to the blender, add the rum and puree a second time. Pass through a fine-mesh strainer to yield 1 1/2 cups.

To assemble: Pour the blueberry mixture about a third of the way into the mold. Add the stick and make sure it stands straight. Put the cover on the mold and freeze for 3 hours. Repeat with the lemonade, then with the raspberry.

To serve, dip the bottom of the mold briefly into lukewarm water so the popsicle releases easily.

Makes 6 to 8 popsicles

Recipe Source: From Todd Thrasher of Restaurant Eve and PX Lounge in Alexandria.

Ice Cream with Honey and Thyme
The Washington Post, August 4, 2010

Summary: Gastronomer columnist Andreas Viestad likes to make ice cream using a combination of cream and milk, and quite a few egg yolks. This no-machine ice cream also can be made with fewer egg yolks, more milk and less cream - a good idea if you count calories, but the texture will be a bit grainy.

Most commercial ice cream contains a lot of air; this has very little, so servings can be small.

MAKE AHEAD: You can process more than one bag of ice cream at the same time, as long as the larger bag of ice and salt can accommodate it.

Makes about 1 quart (8 servings)

Ingredients:
For the ice cream

• 1 cup heavy cream
• 2 cups regular or 2 percent milk
• 2 to 3 sprigs thyme
• 4 to 6 tablespoons honey
• 8 large egg yolks, at room temperature
  

For processing

• 3 quarts crushed ice
• 3 cups salt
• Water, as needed
  

Directions:
For the ice cream: Combine the cream, milk and thyme to taste in a medium saucepan over medium-high heat. Add the honey to taste; stir until it has dissolved. Cook for a few minutes, stirring constantly, until the mixture comes close to a full boil and has picked up quite a lot of thyme flavor. (You'll know by the fragrance; our taste receptors pick up more sweetness and flavor when subjected to a hot substance, so the mixture should be quite but not unpleasantly sweet, with a distinct thyme flavor.) Discard the thyme.

Meanwhile, whisk together the egg yolks in a mixing bowl. First, whisk in a third of the beaten yolks into the almost-boiling cream mixture to help prevent curdling; once that is well incorporated, whisk in the remaining yolks. Keep whisking; the heat should be enough to thicken the mixture to the consistency of pancake batter. (If you prefer a thicker texture, transfer the mixture to a bowl placed over, but not touching, the water, of a saucepan containing a few inches of barely bubbling water over medium heat.)

Let cool to room temperature, then transfer to a 2-gallon resealable plastic food storage bag, press out all of the air, seal and refrigerate.

For processing: Combine the crushed ice and salt in a larger plastic bag. Add water a few tablespoons at a time as needed; this will speed up the melting of the ice, which in turn will help freeze the ice cream.

Nestle the bag containing the ice cream mixture inside the larger bag so it is surrounded by the ice. At this point, it's best to wear gloves or use a towel to protect your hands. Close the ice bag and shake or massage for 10 to 14 minutes, until the ice cream has firmed up to the desired consistency.

Remove the bag of ice cream. Give it a quick rinse to remove most of the saltwater on the surface, open and serve.

Recipe Source: From Gastronomer columnist Andreas Viestad.