The post Duro Frio appeared first on Florida Girl Cooks.
]]>Duro Frio was the object of my childhood affection. It’s literal translation from Spanish is hard cold. My grandmother would make these in Mickey Mouse shaped popsicle molds. I of course have purchased the same mold set on eBay since to recreate them for my three sons, exactly as she did. The only variance from her recipe that I have added is chocolate shell drizzled on the outside. You can simply choose to leave it out if desired. Enjoy this recreated version of my grandmother’s duro frio!
Duro Frio
Ingredients
1 can sweetened condensed milk
1 1/2 cups heavy cream
1 cup sugar
3 egg yolks
Prepare
1. Heat the sweetened condensed milk, heavy cream, and sugar in a saucepan on medium and stir occasionally for 10 to 15 minutes. Be careful not to let it boil over.
2. In a separate bowl whisk the egg yolks.
3. Temper the eggs by whisking a bit of the hot heavy cream into the eggs a little bit at a time until all of the cream is incorporated with the egg. This process avoids cooking the egg.
4. Pour duro frio mix into popsicle molds and freeze for 24 hours.
5. Unmold the popsicles and drizzle with choclate shell. Refrigerate for 10-15 minutes.
6. Take out of freezer when ready to eat and enjoy! Makes about 10-12 popsicles.
- 1 can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 cup sugar
- 3 egg yolks
- Chocolate Shell
- Heat the sweetened condensed milk, heavy cream, and sugar in a saucepan on medium and stir occasionally for 10 to 15 minutes. Be careful not to let it boil over.
- In a separate bowl whisk the egg yolks.
- Temper the eggs by whisking a bit of the hot heavy cream into the eggs a little bit at a time until all of the cream is incorporated with the egg. This process avoids cooking the egg.
- Pour duro frio mix into popsicle molds and freeze for 24 hours.
- Unmold the popsicles and drizzle with choclate shell. Refrigerate for 10-15 minutes.
- Take out of freezer when ready to eat and enjoy! Makes about 10-12 popsicles.
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]]>The post CHOCOLATE SHAKE POPSICLES appeared first on Florida Girl Cooks.
]]>Chocolate Shake Popsicles
Ingredients
1.5 cups milk
1/4 cup granulated sugar
18 Oreo cookies
1/2 tsp vanilla extract
Prepare
1. Pour milk it into a small mixing bowl and mix in the sugar and vanilla until the sugar has completely dissolved.
2. Place milk mixture and 8 cookies in a blender and pulse a few times until the cookies are coarsely crushed.
3. Place one Oreo cookie into each popsicle mold and pour a little bit of the mixture into each. This will help weight the Oreo cookie down in place so it doesn’t float to the base of the popsicle when you pour the rest of the milk mixture.
4. Pour the remaining milk mixture into popsicle mold and place a popsicle stick in each. Freeze for 8 or more hours.
5. Unmold the popsicles by running under warm water and place into small freezer bags. Enjoy!
- 1.5 cups milk
- 1/4 cup granulated sugar
- 18 Oreo cookies
- 1/2 tsp vanilla extract
- Pour milk it into a small mixing bowl and mix in the sugar and vanilla until the sugar has completely dissolved.
- Place milk mixture and 8 cookies in a blender and pulse a few times until the cookies are coarsely crushed.
- Place one Oreo cookie into each popsicle mold and pour a little bit of the mixture into each. This will help weight the Oreo cookie down in place so it doesn't float to the base of the popsicle when you pour the rest of the milk mixture.
- Pour the remaining milk mixture into popsicle mold and place a popsicle stick in each. Freeze for 8 or more hours.
- Unmold the popsicles by running under warm water and place into small freezer bags. Enjoy!
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Campari Popsicles
Ingredients
2/3 cup sugar
2/3 cup water
3 cups fresh orange juice
1 cup Campari
Juice of 1 lemon
Prepare
1. Make the simple syrup b combining the sugar and 2/3 water in a small saucepan and bring to a boil.
2. Remove from heat and stir to dissolve the sugar. Let cool.
3. In a pitcher, combine the simple syrup, orange juice, Campari, and lemon juice.
4. Pour the mixture into the ice pop molds and add wooden sticks and freeze for at least 8 hours.
- 2/3 cup sugar
- 2/3 cup water
- 3 cups fresh orange juice
- 1 cup Campari
- Juice of 1 lemon
- Make the simple syrup b combining the sugar and 2/3 water in a small saucepan and bring to a boil.
- Remove from heat and stir to dissolve the sugar. Let cool.
- In a pitcher, combine the simple syrup, orange juice, Campari, and lemon juice.
- Pour the mixture into the ice pop molds and add wooden sticks and freeze for at least 8 hours.
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]]>The post MEXICAN FLAG PALETAS appeared first on Florida Girl Cooks.
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Mexican Flag Paletas
Ingredients
GREEN LAYER
juice of 8 limes
4 tsp sugar, to taste
three drops of green food coloring
WHITE LAYER
1 cup coconut milk
2 tsp sugar to taste
RED LAYER
4 tsp sugar
about 10 large strawberries
Prepare
1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
- GREEN LAYER
- juice of 8 limes
- 4 tsp sugar, to taste
- three drops of green food coloring
- WHITE LAYER
- 1 cup coconut milk
- 2 tsp sugar to taste
- RED LAYER
- 4 tsp sugar
- about 10 large strawberries
- To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
- Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
- Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
- Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
- Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
- When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
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]]>Four years later it is a wonderful tree that is mainly summer bearing but does bear fruit all year round! The tree must know just how much I love figs!!! So combine my passion for figs and my obsession for ice cream and bam! You get these delectable, healthy, and refreshing yogurt fig popsicles that are sure to make your summer much cooler, or any season for that matter! Enjoy these tasty sweet treats!
Yogurt Fig Popsicles
Ingredients
1 1/2 cup milk
1/2 cup granulated sugar
1 vanilla bean
1 1/2 cup sour cream
5 figs thickly sliced
Prepare
1. Slice the figs so they are rather thick, like the thickness of two quarters.
2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.
3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.
4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth.
5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.
6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.
7. Divide the sliced figs amongst the molds and fill with the remaining mixture.
8. Place popsicles in the freezer until solid.
- 1 1/2 cup milk
- 1/2 cup granulated sugar
- 1 vanilla bean
- 1 1/2 cup sour cream
- 5 figs thickly sliced
- Slice the figs so they are rather thick, like the thickness of two quarters.
- Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.
- Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.
- Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth.
- Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.
- Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.
- Divide the sliced figs amongst the molds and fill with the remaining mixture.
- Place popsicles in the freezer until solid.
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]]>The post COCONUT POPSICLES appeared first on Florida Girl Cooks.
]]>Coconut Popsicles
Ingredients
1 cup heavy cream
1/4 cup plus tbsp confectioner’s sugar
1 can (14 oz) coconut milk
1/2 cup sweetened shredded coconut
1/3 cup (14 oz) whole milk
Prepare
1. In a chilled bowl, combine the crem and sugar.
2. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
3. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes.
4. In a blender, combine the coconut milk and shredded coconut.
5. Process until the mixture is mostly smooth.
6. Transfer to a 4-cup measure with a pour spout.
7. Stir in the milk.
8. Gently whisk in the whipped cream.
9. If using conventional ice pop molds, divide the mixture among the molds.
10. Cover and freeze until solid, at least 4 hours or up to 3 days.
11. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 12 hours.
12. Unmold the popsicles and enjoy!
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