Monday, April 6, 2009

Sour Cream and Strawberry Ice Pops

Is it a coincidence that today's project...

...looks an awful lot like my skirt? 

Hmm, c'est un grand mystere.

Using some of the techniques described in my new bible, Pops by Krystina Castella, I used plastic cups, wooden sticks, and suspended slices of fruit in them.  The recipe, however, came from a different source. 

Truth be told, it was an ice cream recipe that didn't quite work out.  

I put it in the machine and after 30 minutes it was still strawberry soup.   I followed the recipe exactly and I'm not trying to blame anybody by naming names...okay, it's a famous vegetarian restaurant in upstate New York that rhymes with Goosewood.  That's all I'm going to say.  Don't twist my arm!  

Since there are no failures on my blog, let's see what I learned:

Improvise and you will find that the world of the frozen dessert is so very forgiving!

Strawberry and Sour Cream Pops

1 pint fresh strawberries
3/4 c sugar
1 c sour cream
1/2 teaspoon vanilla
Slices of fresh strawberries (optional)

Puree strawberries and sugar in a blender.  Refrigerate one hour.  Combine with sour cream and vanilla.  Pour into moulds.  Add slices of fresh strawberry. 

If you using store bought moulds pop them in the freezer!  If you are using the cup and stick method, you will need to let the pops partially freeze - about 30 minutes - before sticking the sticks in so they will stay straight.

If you can get this one to work in machine, I'll give you a dollar.  

Yeah, you're right.  I probably won't.

Anyway, this pop is both sweet and tart, a lovely combinations.

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