Popsicles in November. I know. What’s wrong with me? I’m always waxing poetic about in summer fruits, pumpkin and cinnamon flavors in the fall and other seasonal favorites. And here I introduce you to popsicles. In November.
But it’s 74 degrees in our new place. Every day. All day. I don’t automatically search for my slippers when I get out of my morning covers. My babe can rub his knees raw attempting to crawl on the floor in nuthin’ but a onesie. And we can have popsicles for dessert. Yessirree. Popsicles in November.
These were made ‘specially for my husband who would forego a slice of flourless chocolate cake for a lemon italian ice, who would choose orange sherbet a salted caramel and bittersweet chocolate tart. (Hate him for it, I know!). They are deliciously, pucker-up tangy, surprisingly creamy for a popsicle, with a hint of bitter due to the steep lemon rind and only enhanced by that shot of vodka.
Oh and they are also much prettier, more buttery yellow in real life. Blame it on the amateur photographer trying to figure out new lighting and staging in a new home before total popsicle melting happens. (Although that would have been quite pretty I’m sure.) And whoever tried to photograph lemon yellow anyway? That color’s tuff.
Lemon-Vodka Cream Pops
Taken from Fine Cooking 100, pg. 53
3 or 4 medium lemons
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/8 tsp. table salt
2 Tbs. citron vodka
Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.
Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.
Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.
Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.
Pops can be frozen for up to three days.