Popsicles are much more than a messy summertime dessert. These cool treats can be chocolatey, fruity and even boozy! The beauty of them is their simplicity—you can use the same base and switch up a few ingredients to enjoy completely different flavors.

INGREDIENTS

Serving Size: 10 popsicles

VANILLA BASE
– 1 cup milk of your choosing
– 3 egg yolks
– 1 tbs cornflour or cornstarch
– 2 tsp vanilla bean paste or vanilla extract
– ½ cup sugar
– A pinch salt
– 1 cup whipping cream

PEACHES AND CREAM
– 3 oz fresh or frozen pitted peaches
– 1 teaspoon sugar
– 1 teaspoon lemon juice

BLUEBERRY VANILLA
– 3 oz fresh or frozen blueberries
– 1 tsp sugar
– 1 tsp lemon juice

COOKIES & CREAM
– 3 Oreo cookies crushed into pieces

VANILLA BASE

1. Place the sugar, salt and cornflour into a saucepan. Whisk to combine and add in milk.
2. Heat the milk mix until the sugar dissolves and the milk is just under boiling point.
3. While the milk is heating, whisk the egg yolks and vanilla in a small bowl. Once the milk has heated, pour about half a cup of the milk into the yolks while whisking.
4. When the egg yolks have been tempered, strain them back into the milk using a sieve.
5. Start by heating the milk-egg yolk combination on medium heat and gradually bring it to a boil, whisking regularly until a thick custard forms.
6. Cover and set aside to cool.
7. Once the custard has cooled. Add the lightly whipped cream to the cooled custard and fold it in gently until well combined—be careful not to knock out the air in the cream. Keep this covered in the fridge until you are ready to fill the popsicle molds.

PEACHES AND CREAM & BLUEBERRY VANILLA

Fruit Flavor Portion

1. Add the fruit, sugar and lemon juice into a saucepan. Warm under medium heat, until the sugar dissolves and the fruits start to break down. Let it all simmer until the juices thicken into a syrup. This should take nearly 10 to 15 minutes.
2. Place the your desired fruits in separate mixing bowls and place them in the fridge to cool down.
   1. Peaches and Cream: Mix two heaping tablespoons of cooled peach compote with roughly ⅔ cup of the vanilla popsicle base. Mix just enough to create ripples. Transfer the mix into popsicle molds. Tap it on the table to remove any air bubbles.
   2. Blueberry Vanilla: Mix two tablespoons of cooled blueberry compote with roughly ⅔ cup of the vanilla popsicle base. Mix just enough to create ripples. Transfer the mix into two popsicle molds. Tap it on the table to remove any air bubbles.

COOKIES & CREAM

1. Break three oreos into a bowl. Mix in ⅔ cup of the vanilla base. Combine and transfer the mix into two popsicle molds.
2. Insert the popsicle sticks, cover and freeze overnight.
3. To unmold: hold the popsicle mold briefly under warm, running water to loosen the popsicle from the mold

POP SHOPS

PALETAS MORELIA
185 NW 25th St
Miami, FL 33127

At three different locations in Miami, Paletas Morelia serves Mexican-style popsicles known as paletas. These tasty treats are made up of fresh fruit and creamy high-quality ingredients to satisfy your tastebuds. There are over 16 flavors that you can customize with your choice of dipping and toppings like graham crackers, almonds and Nutella.

FROHZEN
151 NE 41st St, Suite 137
Miami FL 33137

Executive Pastry Chef Salvatore Martone is the mastermind behind the innovative desserts in Miami Design District’s Frohzen. While Martone kept with classic staples like ice cream and popsicles, he took frozen treats to new levels when creating items like frohzen cupcakes and frohzen cakesicles which are essentially ice cream cakes on a stick.

CIELITO ARTISON POPS
2750 NW 3rd Ave
Miami, FL 33127

Offering handcrafted popsicles, Cielito is not an average popsicle stand. Dedicated to using high-quality ingredients free of artificial flavors or colors and hormone-free dairy products, they aim to keep their rotating menu of over 46 flavors tasty and healthy. They also offer vegan options and puppy options. That’s right, you can bring your canine in for their very own doggy pops made of fresh fruit and honey.

words_gabrielle lord. photo_gianna sanchez. design_lauren maingot.

This article was published in Distraction’s summer 2021 print issue.