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Sweet summer delights

Posted: July 20, 2011 1:55 a.m.
Updated: July 20, 2011 1:55 a.m.
Pineapple and chipotle ice pops Pineapple and chipotle ice pops
Pineapple and chipotle ice pops
Orange cream granita Orange cream granita
Orange cream granita
Creamy latte pops Creamy latte pops
Creamy latte pops

Making homemade ice cream for friends and family is a sweet way to celebrate summer — and it’s easier than you might think.

Ingrid Hoffmann, host of the Cooking Channel’s “Simply Delicioso” and “Delicioso” on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don’t even need an ice cream maker — your freezer does the work.

To help you make your summer entertain­ing even more delightful, Ingrid has some helpful tips:
* Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for fresh fruit ice cream or pineapple and chipotle ice pops for a cool summer treat.

* For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center.

* Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream, and drizzle with chocolate sauce and add other fun toppings.

Visit (and in Spanish at for more dessert recipes, as well as helpful baking and entertaining tips.

Fresh fruit ice cream
Yield: about 1 1/2 quarts / Prep Time: 10 minutes
    1     (14 oz.) can Eagle Brand Sweetened Condensed Milk
    1     tablespoon vanilla extract
    1     cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
        Food coloring
    2     cups (1 pint) heavy cream

1.    Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired.
2. Fold in two cups (one pint) heavy cream (do not use non-dairy whipped topping).
3. Pour into 9 x 5-inch loaf pan or a two-quart freezer container; cover.
4. Freeze six hours or until firm.

Orange cream granita
Yield: 4 cups
Prep Time: 15 minutes
    3     cups orange juice
    1     (14 oz.) can Eagle Brand sweetened condensed milk
    1     tablespoon fresh lemon juice
    1     tablespoon grated orange peel
    3/4     teaspoon rose water

1.    Combine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.
2.    Pour into nine-inch square baking pan.
3. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center
to break up ice crystals.
4. Pat mixture evenly into pan.
5. Cover and freeze. Repeat every 30 min­utes until granita is firm, about four hours.

Creamy latte pops
Yield: 12 pops
Prep Time: 10 minutes

    1     (14 oz.) can Eagle brand sweetened condensed milk
    2     cups milk
    1     cup heavy cream
    1     tablespoon plus 1 teaspoon Folgers Classic Roast® instant coffee crystals
    2     teaspoons vanilla extract

1. Bring sweetened condensed milk to a boil in medium saucepan, stirring frequently.
2. Reduce heat to low and cook, stirring constantly, about 15 min­utes or until very thick.
3. Add milk, cream and coffee crystals slowly to saucepan on low heat, whisk­ing until well blended. Remove from heat. Stir in vanilla.
4. Cool com­pletely, about 30 minutes.
5. Pour 1/3 cup cooled mixture into each
of 12 (3 oz.) disposable plastic cups or
12 (3 oz.) ice pop molds.
6. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about six hours or overnight.

TIP: To release from ice pop molds, dip quickly into warm water.

Pineapple and chipotle ice pops
Yield: 8 to 10 servings
Prep Time: 15 minutes
    1     (20 oz.) can crushed
        pineapple in
        pineapple juice,
    1     (14 oz.) can Eagle
        Brand sweetened                 condensed milk
    3/4     cup pineapple juice
    1     tablespoon fresh
        lime juice
    1/4     teaspoon chipotle
        chile powder
1.    Place pineapple in food processor. Cover and process until pureed.
2. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.
3.    Spoon into eight (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about four hours.


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