Tropical Ice Cream Pops

Posted by: AUI

Active Time

0 Hour
10 Minutes

Total Time

12 Hour
20 Minutes

Assembly

28.2 oz Whole milk 800 g Whole milk

7.1 oz Heavy cream 200 g Heavy cream

5.3 oz Granulated sugar 150 g Granulated sugar

1.8 oz Dextrose Powder, 750g 50 g Dextrose Powder, 750g (672013) (672013) Qty: 1

3.5 oz Procrema 100 Cold, 3kg 100 g Procrema 100 Cold, 3kg (672163) (672163) Qty: 1

2.3 oz Compound, Tropical Fruit 65 g Compound, Tropical Fruit (690018) (690018) Qty: 1

Coconut flakes as Needed Coconut flakes as Needed

Freeze Dried Violet Blossoms, 10g as Needed Freeze Dried Violet Blossoms, 10g as Needed (672076) (672076) Qty: 1

35.3 oz Yellow Glaze 1000 g Yellow Glaze

Cocoa Butter Color - Green as Needed Cocoa Butter Color - Green as Needed (586051) (586051) Qty: 1

Combine whole milk, heavy cream, granulated sugar, dextrose, Procrema Cold, and Tropical compound together using a hand blender until homogeneous. Allow to rest for at least 12 hours to develop flavors. Process in an ice cream maker. Fill the Silikomart Ice Cream Molds (591046), insert a Popsicle stick, and freeze completely.
Swirl in green cocoa butter color into the Yellow Glaze.
Remove from the mold and dip into colored glaze then immediately dip into coconut flakes. Finish with a Freeze-Dried Violet.

17.0 oz White Laelia Couverture Coins 483 g White Laelia Couverture Coins (540001) (540001) Qty: 1

17.0 oz Pearl Pure Cocoa Butter - Small 483 g Pearl Pure Cocoa Butter - Small (540096) (540096) Qty: 1

Cocoa Butter Color - Yellow as Needed Cocoa Butter Color - Yellow as Needed (586049) (586049) Qty: 1

Melt the white couverture coins, pure cocoa butter, and yellow cocoa butter color together in the microwave. Set aside for assembly.