Lemon-Lime 'Creamsicles': An Adult Take on the Classic Frozen Pop
Although I never had a backyard pool as a kid, I spent many a hot summer afternoon in my neighbor's pool practicing somersaults, backflips, and cannonballs. All that swimming certainly worked up an appetite. My favorite post-pool treat? A Creamsicle. I loved how the tart, icy orange shell contrasted with the sweet, velvety filling.
Though I've long since given up water gymnastics in favor of lounging on an inflatable raft—with sunglasses on and beer in hand—I still adore the slightly unconventional combination of citrus and cream. This week, I decided to make my own adult version of the classic frozen pop.
There are many wonderful frozen ice cream, juice, and yogurt pops in Pichet Ong's uncanny cookbook, The Sweet Spot: Asian Inspired Desserts, including one for lemon cream pops. With only five ingredients (and all of them super cheap) it seemed like the perfect base for building my own rendition: just simmer milk, cream, sugar, and a pinch of salt, then add lemon juice and zest.
