After spending a long winter in the deep freeze, it’s about time to dust off the ol’ Zoku popsicle maker. If like me, you’re not quite ready to go blending up those beautiful strawberries for a taste of spring, there is another flavor that can put you in mind of sunshine and take you right out to the desert. Dates. And in this case, we’re talkin’ about a Banana Date Shake Zoku pop.
Posts tagged ‘popsicles’
Inspiration comes at the oddest moments. When I wake up in the morning, the first thing I do, still laying in bed, is a scroll-through of email, Twitter, Facebook and Instagram to see what happened over night. Sunrise is at 5 something now, alarm goes off at 6, and there is zero chance I’m getting out of bed before that. On one of those scroll-throughs, Chronicle Books was doing a Twitter contest to win a signed copy of the Humphry Slocombe Ice Cream Bookand a bag of bacon peanut brittle. All you had to do to enter was come up with a dream Humphry Slocombe flavor. My idea: Chocolate y Churros — a cayenne-kicked Mexican chocolate ice cream with churro chunks (I didn’t win)…but it led to these cayenne-kicked fudgesicles for the Zoku.
The Libby’s Pumpkin Pie recipe from the back of the can is tradition in our family. But whenever I make pumpkin pie, I always have a little bit of pumpkin pie mix leftover, which I usually bake alongside the pie in a little ramekin. And that little crustless thing dries out in the fridge and never gets eaten. So this year, it went into the Zoku pop maker.
I must have looked for David Lebovitz’s The Perfect Scoop for almost 6 months at my fave used bookstore, thinking a copy would turn up eventually. It never did. And now I know why! You’d be crazy to give up this book! Covering ice cream, gelati, sorbetti, granitas and a full spectrum of accompanying sauces, The Perfect Scoop offers a mix of more traditional (chocolate & peanut butter, rum raisin, chocolate sorbet) and not-so-traditional flavors (orange-Szechuan peppercorn, pear-pecorino, roquefort-honey). If it tastes great on its own, why not in ice cream? The book is a must for anyone who likes frozen treats, dairy or non-.
It’s no secret that Seattle is a coffee town, so there’s only a little shame in the fact that my coffee of choice actually comes from the Bay Area. If you’ve walked the hall of the San Francisco Ferry Building on a Saturday morning, you’ve no doubt seen a little crowd of people standing outside Blue Bottle Coffee Company, patiently waiting for their espressos, their caffe lattes, their macchiatos. And it’s worth the wait. Blue Bottle prides itself on properly pulled espressos that bring out the best in the ground beans. This is no churn-and-burn assembly line.
Luckily, Blue Bottle also does mail order from its home base in Oakland, so those of us not living in the Bay Area (or Brooklyn) can get our fix. I’ve tried a few varieties, but my favorite is the Roman Espresso. It’s smooth with a chocolatey quality to it and it’s the perfect base for these Zoku popsicles.
So why are they macchiato pops, not caffe latte pops? Well, I like coffee leaded and this recipe is more like espresso marked with milk than the other way around. Any good espresso will be a fine choice for these pops, but I’m sure Blue Bottle won’t mind if you order a bag.
- 1¼ c. brewed espresso
- ¼ c. heavy cream
- ½ c. milk (I used non-fat, but would recommend 2% or whole milk)
- 2 T. agave sweetener
- Whisk together all ingredients in a medium bowl or 4-cup measuring cup. Taste the mixture and add additional sweetener to taste, if needed. Chill for ~1-2 hours until cold. Pour into Zoku slots (or other popsicle molds) and freeze as directed.