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"Candy Corn" Frozen Citrus Cream Pops

MakesMakes 12 (3-ounce) frozen pops
  • Active time: 30 min
    Total time: 9 1/2 hr
Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.

INGREDIENTS:

  • 2 (14-ounce) cans sweetened condensed milk
  • 1 teaspoon grated fresh lemon zest
  • 1/3 cup plus 2 tablespoons fresh lemon juice (from 2 juicy lemons), divided
  • 36 drops yellow food coloring, divided (see Cooks' Notes)
  • 1 teaspoon grated fresh orange zest
  • 1/4 cup fresh orange juice (from two small oranges)
  • 9 drops red food coloring (see Cooks' Notes)
  • 1 cup chilled heavy cream

EQUIPMENT:

  • 12 (3-ounce) frozen pop molds; 12 wooden frozen pop sticks, if using molds that require them

INSTRUCTIONS:

  • Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
  • Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
  • Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
  • Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
  • Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
  • Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.

Unmold Pops:

  • If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
  • If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
  • In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

COOKS' NOTES:

  • Brands of liquid food coloring vary in their intensity, so the number of drops you'll need to achieve the color you want may take more than what's listed in the recipe. Gina Marie Miraglia Eriquez, who developed the recipe, got great color with the number of drops listed in the recipe, but Paul Grimes, the food stylist, who used another brand, needed 36 drops of yellow for the lemon and 72 drops of yellow along with 36 drops of red food coloring to achieve his neon colors.
  • Ice pops can be made 1 week ahead. Unmold when frozen hard and wrap each pop individually in plastic wrap.
  • Two mothers were involved in the development and cross-test of this recipe, and both highly recommend making frozen pops ahead of time for a party and wrapping them in plastic wrap, so that the pops are all set to be handed out. It's much better than having a bunch of kids standing around, anxiously waiting for you to unmold them!
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