“Esquimaux Pops” and Why Easier Sometimes Wins Out Over Fancier

slightly melty but oh so yummy

Slightly melty but oh so yummy! If you look closely at the photo, you’ll realize that I tasted the ice cream pops before I took the photo. Hey, quality control, right?

It’s been swelteringly hot here in Toronto this past week, with the humidex hovering in the low 40’s. This is just not my jam. I go from air-conditioned home to air-conditioned work and back again, and still it’s too hot for me. Which is why when I realized that my bake-a-long group was making “Equimaux Pops” this week (from Dorie Greenspan’s Baking Chez Moi cookbook), I was ALLLLLL over that!

I researched popsicle molds online and found some gorgeous ones, but in the end I settled for expediency and just bought one from the dollar store. I do not recommend this, as after this recipe, the mold is going straight into my garage sale/donation pile. Sometimes it’s worth it to invest in a nice piece of equipment. But I couldn’t justify the expense to myself for just one recipe, so a plastic dollar store mold had to suffice!

These popsicles are basically ice cream on a stick, but a grown-up version, tasting like alcohol and studded with chunks of chocolate. I was tempted to do as Dorie suggests and dunk them in a coating of hard crack chocolate (i.e. “magic shell”), as it would have made it so much yummier, but really, do you think I had the patience for that? Ha!

We interrupt this blog post for a Very Important Kitchen Hack: mix coconut oil and chocolate chips together, 2/3 unit coconut oil for every 1 unit chocolate chips, and you’ll have made yourself some chocolate shell! Bam, done!

Mixing up the yumminess!

Mixing up the yumminess!

The ice cream itself is made using raw eggs, so Dorie stresses that they have to be very fresh. Personally, I’m not too concerned with salmonella, as I’ve never seen someone get it in my lifetime, but I suspect a lot of people will be turned off this recipe simply because of the raw egg. The eggs are separated and the egg white whipped, while the egg yolk is mixed with sugar and other delicious things. Then they’re all mixed together with some whipped cream, and the chocolate chunks (I used mini chocolate chips) are folded in.

Freeze, release them from the molds, and enjoy!

We interrupt this blog post again for a Very Important Kitchen Instruction: to release popsicles from molds, run hot water over the mold or sink the mold into a bowl of hot water, until the popsicles can be pulled out. No wrestling with unwieldly molds, yay!

These ice cream pops are definitely a grown-up treat, as the alcohol flavour comes through splendidly (I used rum, and oh yeah, baby! is all I can say). Would I made this again? Probably not, just because they’re a bit of a pain to mix together and I think it’s much easier just to make ice cream using my standard whipping cream, rum, and condensed milk recipe.

That said, they did cool me off considerably when I ate them post-work for several evenings! Should I call it dessert or should I call it dinner? Eh, potato, potahto!

Next Post: Skor Mini Cupcakes? Bite-sized cupcakes of Skor delight! Probably. Unless something else delicious catches my eye.

Linking Up at Southern Plate, Stone Gable, and A Proverbs 31 Wife.

6 thoughts on ““Esquimaux Pops” and Why Easier Sometimes Wins Out Over Fancier

  1. Mardi (eat. live. travel. write.)

    Looks like noone was able to get these out of the molds without some “meltage”. I made mine in France and was unhappy with the way they looked because of that so I didn’t post – made them again in a different shape – wait until next week to see that !! Melty or not, these taste great! On another note – did you use equal parts chocolate and coconut oil? Dorie’s recipe calls for a couple of tablespoons of the coconut oil only… How did yours turn out? I also made it and am super impressed with the sheen and the texture!

    Reply
    1. Margaret Post author

      I can’t wait to see your pops, Mardi! I reviewed my hard crack/magic shell recipe, realized that it’s actually 2/3 unit of coconut oil to every 1 unit of chocolate, so I’ll update that. Thanks for the note! I’ve made that before several times and it always worked for me. But I’m sure Dorie’s version has a special touch!

      Reply
        1. Margaret Post author

          I use 2/3 unit of coconut oil to every 1 unit of chocolate. For example, 2/3 c. of coconut oil mixed with 1 c. of chocolate. Tasty, crackly, and keeps well in the fridge! 🙂

          Reply
  2. Zosia

    My Walmart moulds didn’t work much better with this mousse, but they’re great with really dense, icy mixtures like sorbets and pureed fruit/fruit juices.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *