Viral popsicle ice-cream

Name: Viral popsicle ice-cream
Ingredients: Base Recipe; Milk – 160 ml; Fresh Cream – 55 grm; Milk Powder – 30 grm; Sugar – 45 grm (or coconut sugar / palm sugar); Cornflour – 15 grm; Fruit Pulp – 200 grm; For chocolate Base; Add 2 Tbsp cocoa powder; Fruit Pulp for Flavours; Strawberry – 180 grm pulp + 20 grm sugar; Mango – 190 grm pulp + 10 grm sugar; Kiwi – 180 grm pulp + 25 grm sugar; Watermelon – 180 ml juice + 30 grm sugar; Avocado – 150 grm(grind to pulp); Black Grapes – 160 grm + 30 grm sugar; Peach – 180 grm+ 20 grm sugar; Pista – 50 grm ready pista paste; Banana – 150 grm (grind to puree); Write properly with Method

by Sadika Inamdar

This "viral" popsicle base is essentially a creamy gelato-style hybrid. By cooking the milk with cornflour and milk powder, you create a thick, stable base that prevents those annoying ice crystals from forming, ensuring a professional, velvety texture. Here is your organized guide to mastering these popsicles.

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Ingredients

• Base Recipe

• Milk – 160 ml

• Fresh Cream – 55 grm

• Milk Powder – 30 grm

• Sugar – 45 grm (or coconut sugar / palm sugar)

• Cornflour – 15 grm

• Fruit Pulp – 200 grm

• For chocolate Base

• Add 2 Tbsp cocoa powder

• Fruit Pulp for Flavours

• Strawberry – 180 grm pulp + 20 grm sugar

• Mango – 190 grm pulp + 10 grm sugar

• Kiwi – 180 grm pulp + 25 grm sugar

• Watermelon – 180 ml juice + 30 grm sugar

• Avocado – 150 grm(grind to pulp)

• Black Grapes – 160 grm + 30 grm sugar

• Peach – 180 grm+ 20 grm sugar

• Pista – 50 grm ready pista paste

• Banana – 150 grm (grind to puree)

• Write properly with Method

Cooking Instructions

In a heavy-bottomed saucepan (while still cold), whisk together the milk, milk powder, sugar, and cornflour. Stir until the powders are completely dissolved and there are no lumps.

Place the pan over medium-low heat. Stir constantly with a whisk or spatula.

Continue cooking until the mixture thickens and coats the back of a spoon.

Once it reaches a custard-like consistency, remove from heat.

Whisk in the fresh cream while the base is still warm. This ensures the fats emulsify perfectly. Let this mixture cool down to room temperature.

Once the base is cool, fold in your prepared fruit pulp (or the cocoa/pista paste). For a "viral" marbled look, you can lightly swirl the pulp in rather than mixing it completely.

Pour the mixture into popsicle molds.

Tap the molds on the counter to remove air bubbles.

Insert sticks and freeze for at least 8 hours (overnight is best).

Viral popsicle ice-cream

Ingredients

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