When the air is hot and your mouth is watering, your first instinct is to reach for a cold, delicious treat that will relieve you from the summer heat. Frozen treats are a summer staple no matter what country you are in. But when you can’t break the bank to travel the world, use your grocery money to bring the world to you. Here are some fantastic recipes that will help you cool off.
Confetti Ice Cream Pops
These American ice cream pops are a fun spin-off of a simple ice cream cone. To amp up your ice cream style, add candy bars and decorate with sprinkles to match any party or occasion. These ice cream pops are a fun treat for any party—and can be fun to decorate and create different designs with your friends.
8 pieces (11/2-inch) soft-centered candy bars (like Milky Way or Snickers)
1 pint vanilla custard-style ice cream, slightly softened
3/4 cup assorted-color candy confetti or sprinkles
Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place one tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy bar in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top. Transfer cup to a baking sheet. Repeat with remaining cups, and freeze until solid (about three hours). Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to three days.
Mexican Paletas- Piña Colada
These Mexican Paletas (or little shovels) are a traditional and simple treat to make at home. These treats pack a little more interest—and sometimes a little more heat—than your average Popsicle. Made creamy with sweet fruits and berries, or icy with tart fruits and chilies, these little treats are sure to please.
1 cup milk
1/2 cup fresh orcanned pineapple
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
In a blender, combine ingredients; whirl until smooth. Pour paletas mixture (choices follow) equally into six juice bar molds.* Attach covers. Insert sticks, leaving 1 ½ to 2 inches of each exposed. Freeze paletas upright until firm for at least three hours. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, five to fifteen seconds. Remove covers and pull out paletas.
If you really want to end a meal with a bang, surprise your friends with an Indian kulfi. Kulfi is an Indian frozen dessert that isn’t churned like a traditional ice cream but is poured into molds and then frozen. Although it is a simple treat, kulfi is flavored with spices and nuts and brings an extra kick to any meal.
6 cups whole milk
1 teaspoon ground cardamom
1/3 cup granulated sugar
1/2 cup blanched slivered almonds, ground
Prepare molds. Use either Popsicle molds or paper cups. If you are using molds with no tops to them, insert wooden Popsicle sticks in the center after the ingredients have frozen for at least three hours.
Pour the milk into a large saucepan. A larger pan with greater surface area will help the milk cook faster.
Add in the ground cardamom. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium or medium-high and keep at a low boil without letting it boil over. Stirring constantly, continue cooking the milk until it is reduced to about a third of the original volume of the milk. Remove from heat and add in the sugar, using more or less to taste.
Stir in the ground blanched almonds. Pour the mixture into a smaller bowl. To chill the mixture faster, place the smaller bowl in an ice-water bath. Stir occasionally as it cools. Pour the kulfi mixture into desired molds and freeze for several hours until firm. When pouring into the molds, remember that the mixture expands slightly as it freezes, so allow room for freezer expansion. To serve, dip the non-paper molds in hot water for a few seconds to remove from molds. If paper molds are used, tear off molds before serving.
Gelato is Italy’s delicious version of ice cream. Although it is very similar, gelato contains less butterfat and less sugar than traditional ice cream. This treat is one that is low in calories but high in taste. Make this dessert as a treat for your friends and family as you picture yourselves walking around the Roman Coliseum.
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread
1/2 cup toasted hazelnuts, crushed, for garnish
Combine the milk, cream, and ½ cup sugar in a saucepan over medium heat. Cook until the sugar dissolves; stir about five minutes. Meanwhile, in a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the mixture has become thick and pale yellow: about four minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan.
Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon: about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker, and follow the manufacturer’s instructions to churn. To serve, scoop gelato into serving bowls and top with hazelnuts.