Unlike ice cream, which takes more precision to perfect, ice pops (Popsicle is a trademark we try to avoid using generically) are relatively straightforward to improvise depending on what you have. Sugar attracts water, lowering the temperature at which ice forms and thus reducing the presence of ice crystals. “Another old standby among homemade ice pops is really a smoothie in frozen form,” Lydecker said. As with ice cream, the faster pops freeze, the smaller the ice crystals will be. (Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Mango Ice Cream With Cardamom.

Source: Washington Post June 19, 2020 13:52 UTC