"Candy Corn" Frozen Citrus Cream Pops
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Heavy Cream (chilled)Directions:
1
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
2
Remove mold from water, then remove cover and pull out pops
3
If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover
4
In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve
5
In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve
6
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
7
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl
8
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
9
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes
10
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold
11
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding)
12
Freeze until completely firm, at least 8 hours
13
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
14
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl
15
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
16
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes
17
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold
18
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding)
19
Freeze until completely firm, at least 8 hours
20
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
21
Remove mold from water, then remove cover and pull out pops
22
If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover