Today’s pop is not technically a finished product, but rather a first step in the process of developing a recipe (basic though it may be). Specifically, I set out today to develop a good vanilla “base” recipe, to be used as a jumping-off point for various decorations and mix-ins. I want it to be delicious, and I want it to contain the least amount of sugar and fat necessary for a creamy and delicious ice pop.
I started with the very basic ingredients:
I used the same 1:1 ratio of milk and half & half that I’d used with in my basic chocolate pop recipe; 3 ounces of each to make 3 pops. To this I added 2 teaspoons of sugar and 1/2 teaspoon of vanilla extract. Since ice pops are now a daily treat in my house, I tried to start at the lower end of the scale for amounts of cream and sugar. figure that I can add more in small increments until I find the ideal ratios.
I think I got the amount of vanilla extract right, but I need either a higher ratio of cream or more sugar in this recipe. While the pops tasted good (and plenty sweet), I was not crazy about the texture. They were just icy enough to have an almost unpleasantly squeaky mouth feel. They’re not bad, they’re just not the home run that the chocolate recipe was.