Chocolate popsicles like days of yore
Back in the 50's, the Good Humor man used to sell chocolate popsicles. They were the deep chocolate sweet watery kind of popsicle, not the fudgsicles we find today. These seem to have a milk base and the ones I remember definitely were not made with milk. I haven't a clue how to duplicate these treats but would love to for the grandchildren as well as my b/h who dreams about them as well. Any ideas??
I too remember these popsicles. I did some research on the web and found that Popsicle does still make these but only available in Canada. I went to www.popsicle.com and requested them. I received a reply from them saying I was not the only person requesting these. Please go to www.popsicle.com and beg them to bring this flavor back.. Please tell all your friends to do the same. Hopefully we can enjoy these again soon.
I just found out recently they stopped making my all time favorite, Cherry Bombs. It was cherry ice in the center and banana ice cream covered in chocolate. It was a loooong time ago, I think popsicles were 5 cents but this was 10, my parents would let me get it anyway. Apparetnly banana ice cream is too esoteric so they stopped it , although why not make Sponge Bob out of it?
i posted this recipe for chocoloate-sorbet-on a-stick before the great switch, but i'll post it again now:
1 cup sugar
1 cup cocoa, sifted
2 cups water
4 ounces bittersweet chocolate, chopped
1 teaspoon vanilla
brewed coffee or powder, optional
grated ginger, also optional, but skip the vanilla
mix together sugar, cocoa, salt and water. bring to a boil and simmer for 10 minutes. add chopped chocolate and stir until melted. add flavorings and let cook. don't bother with an ice cream machine. fill popisicle molds, or put in container and freeze. a scoop in a tall glass fill with seltzer is a simple dessert.
My first idea is "Chocolate sorbet on a stick". If I had a recipe for chocolate sorbet, I'd give you one, but I don't. I'm sure someone else here has a great one (or they have one on www.epicurious.com). Put the mixture in your ice cream freezer and let it run until it has almost set up, pour it into molds, and freeze until set. If the recipe has any alcohol, leave it out, and cut back on the sugar (I'm not sure by how much, I'd start with leaving out a fourth of it and going from there). Both of these will get the confection to freeze to the harder consistency that you seek. It might also work to run the mixture in the blender for a minute or two, but I think the air bubbles that would get mixed in that way would be bigger than what you'd get from an ice cream maker.
My other thought is to take the chocolate sorbet base, add even MORE sugar to it, and freeze it directly. I've been perplexed as to how Popsicles get the crystalline texture inside, and I think this just might do it.