Strawberry Ice Pops Two Ways

I went on a strawberry picking adventure last week and I am going to tell you all about it soon, but in light of the heat wave happening in NYC I thought I should share these super easy ice pops with you right away. This is a slapdash kind of recipe that only takes a few minutes to throw together and because the berries are never heated it truly preserves the fresh flavor of summer's finest. All you have to do is slice up some strawberries and throw them in a blender with some sweetener (any kind you like) and freeze. Then, once you've patiently waited a few hours you'll have the perfect treat to enjoy while sweating out the summer on your stoop or fire escape or back yard if you are really lucky.

More strawberry recipes soon!

Strawberry Vanilla Ice Pops
yield, about 6 depending on the size of your molds

This method would work with any berry that you have laying around so feel free to experiment. The only thing i wouldn't do is put whole pieces of fresh fruit in the pops. It looks pretty, but I find the icy chunks kind of unpleasant to eat.

1 pound strawberries washed and hulled
2-4 Tablespoons sweetener (honey, sugar, maple syrup, or agave) depending on the sweetness of your fruit
juice from 1/2 a lime
seeds from 1/2 vanilla bean or 1/2 teaspoon vanilla extract
tiny pinch salt

Slice the strawberries and toss them with the sugar, lime, vanilla, and salt. Let the berries macerate for about 15 minutes then blend the mixture thoroughly. Taste the mixture and adjust the sweetness if necessary. Strain the mixture to remove the seeds if you like, I didn't bother. Pour into your ice pop molds and freeze until firm, at least 4 hours or overnight.

Buttermilk Variation

Add 1/3 cup buttermilk to the blended strawberry mixture then freeze as desired. Alternately, add buttermilk to half of the strawberry mixture and make striped ice pops like these.

Olive Oil Gelato with Cocoa Nibs

I've had this recipe from food52 in my "fun things to make in the summertime" folder since it was posted in April. You should probably put it in your folder too because, you guys, this is the creamiest, silkiest, most perfectly scoopable frozen dessert that my little ice cream machine ever did make. I tossed in a few tablespoons of cocoa nibs during the last minute of churning for a little chocolaty crunch and they were the perfect match for the fruity oil. I imagine it would taste mighty fine with some fat, sweet cherries on top too.

Olive Oil Gelato with Cocoa Nibs
adapted from food52
yield, about 2 cups

3/4c sugar
1/4c plus 2 tablespoons water
3/4c whole milk
Large pinch salt
4 egg yolks
1/4c good, but mild olive oil
2T cocoa nibs

1. In a small saucepan, combine the sugar, water, milk, and salt. Heat on medium until small bubbles form around the edge of the pan. While the mixture heats on the stove, place the egg yolks in a medium bowl and whisk until frothy.
2. Remove the pan from the heat and while whisking, slowly stream the milk mixture into the egg yolks. Return the mixture to the pan and slowly heat, stirring often, until the mixture reads 185 on an instant read thermometer.
3. Immediately pour the custard into a bowl and cool over a water bath. Refrigerate until completely cool, a few hours or overnight.
4. When you are ready to churn your gelato, remove the custard from the refrigerator and slowly whisk in the olive oil. The mixture will thicken and turn glossy.
5. Churn according to your machine's specifications and just before it is finished, add the cocoa nibs. Freeze until firm.