Do you make popsicles? Would you share your ideas? Mine often turn
out to be too hard and icy. What am I doing wrong. Thanks
Janet US

On Sunday, June 2, 2013 8:33:21 PM UTC-4, Janet Bostwick wrote:
> Do you make popsicles? Would you share your ideas? Mine often turn
>
> out to be too hard and icy. What am I doing wrong. Thanks
>
> Janet US

add salt

On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

>Do you make popsicles? Would you share your ideas? Mine often turn
>out to be too hard and icy. What am I doing wrong. Thanks
>Janet US


Probably not enough sugar.

There may be other reasons, as compared to commercial products --
additives

http://recipes.howstuffworks.com/question499.htm
Popsicles have been around for nearly a hundred years. Ever since a
cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
pop with a stirring stick in it outside, Popsicles have been a cool
and flavorful treat for young and old alike. While the trademarked
Popsicle brand is the most popular, the industry sells more than a
billion of the various flavored ice on a stick treats every year. And
the vast majority of them are quiescently frozen.

This phrase actually refers to the fact that flavored ice is simply
put in a refrigerator and frozen. The word "quiescently" means in a
restful state. This distinction is made because ice cream and most
other frozen confections are stirred or agitated in a process known as
overrunning. For example, overrunning is what causes the ice cream
mixture to expand as it slowly freezes by creating little bubbles of
air in the mixture. It requires constant agitation until the
confection is ready. Quiescently frozen mixtures are not stirred or
agitated at all after the mixture is prepared.

If you have ever tried to make flavored ice at home, you have noticed
that the flavor does not distribute evenly. Often you have an ice cube
with a concentration of flavor in the bottom. In the case of flavored
ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
of the other ingredients have a lower freezing temperature. Commercial
vendors of flavored ice use stabilizing ingredients that keep the
syrup, flavoring and other ingredients from separating from the ice as
it forms. Instead, these other ingredients become a sort of semifrozen
lubricant between the ice crystals, giving Popsicles their slushy
consistency.

To find out more about Popsicles and other related sugary topics,
check out the links on the next page.

On Sun, 02 Jun 2013 22:30:24 -0400, Ed Pawlowski > wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:
>
>>Do you make popsicles? Would you share your ideas? Mine often turn
>>out to be too hard and icy. What am I doing wrong. Thanks
>>Janet US
>
>
>Probably not enough sugar.
>
>There may be other reasons, as compared to commercial products --
>additives
>
>http://recipes.howstuffworks.com/question499.htm
>Popsicles have been around for nearly a hundred years. Ever since a
>cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
>pop with a stirring stick in it outside, Popsicles have been a cool
>and flavorful treat for young and old alike. While the trademarked
>Popsicle brand is the most popular, the industry sells more than a
>billion of the various flavored ice on a stick treats every year. And
>the vast majority of them are quiescently frozen.
>
>This phrase actually refers to the fact that flavored ice is simply
>put in a refrigerator and frozen. The word "quiescently" means in a
>restful state. This distinction is made because ice cream and most
>other frozen confections are stirred or agitated in a process known as
>overrunning. For example, overrunning is what causes the ice cream
>mixture to expand as it slowly freezes by creating little bubbles of
>air in the mixture. It requires constant agitation until the
>confection is ready. Quiescently frozen mixtures are not stirred or
>agitated at all after the mixture is prepared.
>
>If you have ever tried to make flavored ice at home, you have noticed
>that the flavor does not distribute evenly. Often you have an ice cube
>with a concentration of flavor in the bottom. In the case of flavored
>ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
>of the other ingredients have a lower freezing temperature. Commercial
>vendors of flavored ice use stabilizing ingredients that keep the
>syrup, flavoring and other ingredients from separating from the ice as
>it forms. Instead, these other ingredients become a sort of semifrozen
>lubricant between the ice crystals, giving Popsicles their slushy
>consistency.
>
>To find out more about Popsicles and other related sugary topics,
>check out the links on the next page.

Thanks. That's interesting stuff.
Janet US

On 6/2/2013 10:30 PM, Ed Pawlowski wrote:

> Probably not enough sugar.
>
> There may be other reasons, as compared to commercial products --
> additives
>
> http://recipes.howstuffworks.com/question499.htm
> Popsicles have been around for nearly a hundred years. Ever since a
> cold night in 1905, when 11-year-old Frank Epperson left a cup of soda
> pop with a stirring stick in it outside, Popsicles have been a cool
> and flavorful treat for young and old alike. While the trademarked
> Popsicle brand is the most popular, the industry sells more than a
> billion of the various flavored ice on a stick treats every year. And
> the vast majority of them are quiescently frozen.
>
> This phrase actually refers to the fact that flavored ice is simply
> put in a refrigerator and frozen. The word "quiescently" means in a
> restful state. This distinction is made because ice cream and most
> other frozen confections are stirred or agitated in a process known as
> overrunning. For example, overrunning is what causes the ice cream
> mixture to expand as it slowly freezes by creating little bubbles of
> air in the mixture. It requires constant agitation until the
> confection is ready. Quiescently frozen mixtures are not stirred or
> agitated at all after the mixture is prepared.
>
> If you have ever tried to make flavored ice at home, you have noticed
> that the flavor does not distribute evenly. Often you have an ice cube
> with a concentration of flavor in the bottom. In the case of flavored
> ice, the water freezes at 32 degrees Fahrenheit (0 Celsius) while most
> of the other ingredients have a lower freezing temperature. Commercial
> vendors of flavored ice use stabilizing ingredients that keep the
> syrup, flavoring and other ingredients from separating from the ice as
> it forms. Instead, these other ingredients become a sort of semifrozen
> lubricant between the ice crystals, giving Popsicles their slushy
> consistency.
>
> To find out more about Popsicles and other related sugary topics,
> check out the links on the next page.

Based on that, and I didn't read the link as you gave such a good
synopsis, I'd be tempted to try making popsicles sort of like frozen
slushies. Mix a strong flavor and blend it with ice, then pour into
popsicle mold and freeze the rest of the way. They might fall apart,
but depending on the ingredients, maybe not.


--
CAPSLOCK–Preventing Login Since 1980.

On Jun 2, 8:33*pm, Janet Bostwick > wrote:
> Do you make popsicles? *Would you share your ideas? *Mine often turn
> out to be too hard and icy. *What am I doing wrong. *Thanks
> Janet US

They probably have too much water in them. If it's plain fruit juice,
add more sugar. If it's something like Kool-aid, make it double or
even triple strength. Another thing to try is pureed fruit. That way
you get the pulp along with juice and that will help to keep the
popsicles from freezing solid. I remember this one kid's mother used
to put gelatin in her popsicles, but it gave them a funny texture.

On Sun, 2 Jun 2013 19:55:28 -0700 (PDT), "
> wrote:

>On Jun 2, 8:33*pm, Janet Bostwick > wrote:
>> Do you make popsicles? *Would you share your ideas? *Mine often turn
>> out to be too hard and icy. *What am I doing wrong. *Thanks
>> Janet US
>
>They probably have too much water in them. If it's plain fruit juice,
>add more sugar. If it's something like Kool-aid, make it double or
>even triple strength. Another thing to try is pureed fruit. That way
>you get the pulp along with juice and that will help to keep the
>popsicles from freezing solid. I remember this one kid's mother used
>to put gelatin in her popsicles, but it gave them a funny texture.

I guess I need to do more research. I thought it would be as simple
as freezing leftover smoothies, quick ice cream and fruit juices. (
Janet US

"Janet Bostwick" > wrote in message
...
> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks
> Janet US

I used to. Used to make them out of all sorts of things. The only ones we
didn't like were made of iced tea. They came out like you said. But I
think something else was odd with them too. Just can't remember.

As a kid we almost always made them of Kool Aid, Wylers or something
similar. They may well have been hard and icy but I didn't care. Heck, I
even made them with water if we had nothing else in the house to use. I
have never been a fan of frozen stuff like that so would/will only have them
if it is unbearably hot and can't take it any more.

When pudding pops were popular, I did use pudding to make them.

For Angela, I have made them with fruit juice. Then more recently it was a
mix of fruit and juice. She does not like pieces of fruit in stuff So I
would whiz it in the Magic Bullet first. Mostly fruit and just a little
juice (usually apple) to loosen it up a bit. I also got a bottle of stuff
from the health food store that was like a blueberry extract. Hard to
explain it. Came with an eye dropper in the bottle. She liked me to make
them with apple juice and a squirt of that extract swirled through.

I should get rid of my molds, seeing as how we never use them any more. Did
not work so well in this house. Nobody wanted to eat them because it meant
dealing with the mold and the stick that had to be re-used. And they are
cheap to buy so I just buy them. I made them because I could make healthy
ones but when they didn't get eaten unless I personally unmolded them and
dealt with the plastic pieces.

When we lived in NY, we had a Hawaiian Ice maker. The kids loved that
stuff! The problem? Husband kept using the machine and wouldn't listen to
me as to how to use it. When things weren't going right, he would use brute
force and that wound up breaking it. That machine was finicky and required
a very light touch. I would love to get another but I already know what its
fate would be.

The machine that I had used special blocks of ice that you had to make. I
wound up making them with calorie free lemonade instead of water and then
making more of the lemonade to pour over the shaved ice. Oh but that was
refreshing on a hot day!

"Janet Bostwick" > wrote in message
...
> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks
> Janet US

I just found this:

http://www.hotcouponworld.com/30-day...sicle-recipes/

They are only on day two so you'll have to keep checking back.

On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

> Do you make popsicles? Would you share your ideas? Mine often turn
> out to be too hard and icy. What am I doing wrong. Thanks

Aren't popsicles supposed to be hard and icy? I'd be disappointed if
they weren't!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> > wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks
>
> Aren't popsicles supposed to be hard and icy? I'd be disappointed if
> they weren't!

I think she wants the texture of a commercial one and that is not like that.
Can't really remember exactly what it is like since I never liked them and
haven't had one since I was pregnant. I only ate them (sugar free ones)
because it was so hot and muggy and I was miserable.

On Sun, 02 Jun 2013 22:26:05 -0700, sf > wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks
>
>Aren't popsicles supposed to be hard and icy? I'd be disappointed if
>they weren't!
I don't want the texture of an ice cube and that is what is happening.
I can live with it but it would be nice to change it if I could. I
don't like ice cream. Popsicles suit me. I would like popsicles that
I can make from good stuff.
Janet US

On Jun 3, 6:43*am, Janet Bostwick > wrote:

>
> I don't want the texture of an ice cube and that is what is happening.
> I can live with it but it would be nice to change it if I could. *I
> don't like ice cream. *Popsicles suit me. *I would like popsicles that
> I can make from good stuff.
> Janet US

Janet, have you seen these?

http://blog.foodnetwork.com/healthye...rmet-ice-pops/

http://www.epicurious.com/articlesgu...mers/popsicles

On Mon, 3 Jun 2013 09:59:06 -0700 (PDT), ImStillMags
> wrote:

>On Jun 3, 6:43*am, Janet Bostwick > wrote:
>
>>
>> I don't want the texture of an ice cube and that is what is happening.
>> I can live with it but it would be nice to change it if I could. *I
>> don't like ice cream. *Popsicles suit me. *I would like popsicles that
>> I can make from good stuff.
>> Janet US
>
>Janet, have you seen these?
>
>http://blog.foodnetwork.com/healthye...rmet-ice-pops/
>
>http://www.epicurious.com/articlesgu...mers/popsicles

No, I hadn't. Wonderful looking stuff. Time to get started )
Janet US

On Mon, 03 Jun 2013 07:43:19 -0600, Janet Bostwick
> wrote:

> On Sun, 02 Jun 2013 22:26:05 -0700, sf > wrote:
>
> >On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> > wrote:
> >
> >> Do you make popsicles? Would you share your ideas? Mine often turn
> >> out to be too hard and icy. What am I doing wrong. Thanks
> >
> >Aren't popsicles supposed to be hard and icy? I'd be disappointed if
> >they weren't!
> I don't want the texture of an ice cube and that is what is happening.
> I can live with it but it would be nice to change it if I could. I
> don't like ice cream. Popsicles suit me. I would like popsicles that
> I can make from good stuff.

You're talking about freeing fruit juice or flesh? Latin Americans do
that and they are delicious. I haven't tried to make paletas, but
there are lots of recipes on the internet.

My personal favorite is watermelon (seeds and all).
http://sweetlifebake.com/2011/06/17/...#axzz2VAfSWNxA
Here's one that's just fruit and yogurt
http://spanglishbaby.com/food/rozen-berry-pops/

But there are lots more recipes...
http://sweetlifebake.com/2011/06/28/...#axzz2VAfSWNxA
http://www.dianasdesserts.com/index....035/Recipe.cfm
http://www.autumnmakesanddoes.com/20...y-fany-gerson/
http://www.saveur.com/article/Recipe...ango-con-chile
http://happyhourmom.com/2012/06/pale...at/food-drink/
http://inhabitat.com/how-to-make-hom...nic-popsicles/



--
Food is an important part of a balanced diet.

On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
> wrote:

>Do you make popsicles? Would you share your ideas? Mine often turn
>out to be too hard and icy. What am I doing wrong. Thanks
>Janet US


Thank you everyone who supplied ideas and links to recipes. I've got
lots to try.
Janet US

On Monday, June 3, 2013 6:32:56 PM UTC-7, Janet Bostwick wrote:
> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick

> Thank you everyone who supplied ideas and links to recipes. I've got
>
> lots to try.
>
> Janet US

well........you got me started. So. I went to the Dollar Tree and got popsicle molds. I bought two, they are 4 pops each, the fudgsickle style ones.
Cost me a whole $2.

Made this mixtu

In my vita mix (or blender)
3 ripe bananas ripe with speckled peel so they are sweet but not mushy
1/2 cup fresh blueberries
1/2 cup fresh stawberries, cut up to measure
1 tsp vanilla extract
1 cup coconut cream (can) used the thick part and put the liquid aside for later use.

tasted it for sweet, I added 1 packet stevia....perfect.

blended, poured into molds, made 8 pops exactly...freeze.

eat. OMG good.

On Fri, 28 Jun 2013 11:22:12 -0700 (PDT), ImStillMags
> wrote:

>On Monday, June 3, 2013 6:32:56 PM UTC-7, Janet Bostwick wrote:
>> On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick
>
>> Thank you everyone who supplied ideas and links to recipes. I've got
>>
>> lots to try.
>>
>> Janet US
>
>well........you got me started. So. I went to the Dollar Tree and got popsicle molds. I bought two, they are 4 pops each, the fudgsickle style ones.
>Cost me a whole $2.
>
>Made this mixtu
>
>In my vita mix (or blender)
>3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>1/2 cup fresh blueberries
>1/2 cup fresh stawberries, cut up to measure
>1 tsp vanilla extract
>1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>
>tasted it for sweet, I added 1 packet stevia....perfect.
>
>blended, poured into molds, made 8 pops exactly...freeze.
>
>eat. OMG good.

that sounds really good. thanks
Janet US

On 6/28/2013 2:22 PM, ImStillMags wrote:

> In my vita mix (or blender)
> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
> 1/2 cup fresh blueberries
> 1/2 cup fresh stawberries, cut up to measure
> 1 tsp vanilla extract
> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>
> tasted it for sweet, I added 1 packet stevia....perfect.
>
> blended, poured into molds, made 8 pops exactly...freeze.
>
> eat. OMG good.

That sounds too good for words. I'm off for some pop molds tomorrow!!

--
CAPSLOCK–Preventing Login Since 1980.

On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
wrote:

>On 6/28/2013 2:22 PM, ImStillMags wrote:
>
>> In my vita mix (or blender)
>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>> 1/2 cup fresh blueberries
>> 1/2 cup fresh stawberries, cut up to measure
>> 1 tsp vanilla extract
>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>
>> tasted it for sweet, I added 1 packet stevia....perfect.
>>
>> blended, poured into molds, made 8 pops exactly...freeze.
>>
>> eat. OMG good.
>
>That sounds too good for words. I'm off for some pop molds tomorrow!!

I was thinking of making a batch of faux Orange Julius and freezing
that into popsicles.
Now that it is hot, popsicles seem like a good food.
Janet US

On 6/28/2013 11:11 PM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
> wrote:
>
>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>
>>> In my vita mix (or blender)
>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>> 1/2 cup fresh blueberries
>>> 1/2 cup fresh stawberries, cut up to measure
>>> 1 tsp vanilla extract
>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>
>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>
>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>
>>> eat. OMG good.
>>
>> That sounds too good for words. I'm off for some pop molds tomorrow!!
>
> I was thinking of making a batch of faux Orange Julius and freezing
> that into popsicles.
> Now that it is hot, popsicles seem like a good food.
> Janet US
>

That's a darned interesting way to mimic a creamsicle for sure.

The whipped egg whites add a certain velvety goodness.

On 6/29/2013 1:11 AM, Janet Bostwick wrote:
> On Sat, 29 Jun 2013 00:38:14 -0400, Cheryl >
> wrote:
>
>> On 6/28/2013 2:22 PM, ImStillMags wrote:
>>
>>> In my vita mix (or blender)
>>> 3 ripe bananas ripe with speckled peel so they are sweet but not mushy
>>> 1/2 cup fresh blueberries
>>> 1/2 cup fresh stawberries, cut up to measure
>>> 1 tsp vanilla extract
>>> 1 cup coconut cream (can) used the thick part and put the liquid aside for later use.
>>>
>>> tasted it for sweet, I added 1 packet stevia....perfect.
>>>
>>> blended, poured into molds, made 8 pops exactly...freeze.
>>>
>>> eat. OMG good.
>>
>> That sounds too good for words. I'm off for some pop molds tomorrow!!
>
> I was thinking of making a batch of faux Orange Julius and freezing
> that into popsicles.
> Now that it is hot, popsicles seem like a good food.
> Janet US
>
Egads. I saw those popsicle molds at Family Dollar the other day.
Don't make me run out and buy some! LOL

Jill

Great way to freshen yourself from summer heat.

On Sunday, June 2, 2013 8:33:21 PM UTC-4, Janet Bostwick wrote:
> Do you make popsicles? Would you share your ideas? Mine often turn
>
> out to be too hard and icy. What am I doing wrong. Thanks
>
> Janet US



I had the popsicle making gadget but mine were kinda tasteless so I donated the kit.

On Sun, 2 Jun 2013 22:56:16 -0500, Sqwertz >
wrote:

>On Sun, 02 Jun 2013 18:33:21 -0600, Janet Bostwick wrote:
>
>> Do you make popsicles? Would you share your ideas? Mine often turn
>> out to be too hard and icy. What am I doing wrong. Thanks
>> Janet US
>
>Uae liquid sugars (HFCS, glucose, dextrose, but not maltose) and/or
>glycerin. Or make your slush in an ice cream maker before pouring
>into molds.
>
>-sw
I hadn't thought of liquid sugars. No ice cream machine. Thanks
Janet US

On Jun 3, 1:12*am, Sqwertz > wrote:
>
> Liquid sugars have lower freezing points. *As does granulated sugar
> for that matter, but you have to use more of it. *I think propolyene
> glycol (AKA anti-freeze) is what the manufacturers use - at least in
> some proportion.
>
> -sw

Anti freeze is poisonous.

On Tue, 4 Jun 2013 06:51:52 -0700 (PDT), Helpful person
> wrote:

>On Jun 3, 1:12*am, Sqwertz > wrote:
>>
>> Liquid sugars have lower freezing points. *As does granulated sugar
>> for that matter, but you have to use more of it. *I think propolyene
>> glycol (AKA anti-freeze) is what the manufacturers use - at least in
>> some proportion.
>>
>> -sw
>
>Anti freeze is poisonous.

Maybe, maybe not.

http://www.health.com/health/gallery...763_16,00.html

Propylene glycol

What it is: This chemical is found in antifreeze, it’s true. But, says
Milkowski, “it’s a very, very safe material.” In fact, it’s much safer
than a kissing cousin, ethylene glycol, which is particularly toxic to
dogs.

Propylene glycol has lubricating properties which aid in making spice
concentrates, not to mention condoms. And if you need good mixing in
food, this is your compound. “You’ll find things that don’t mix well
in water do disperse well in propylene glycol,” says Milkowski.