The edible appeal of ice pops is obvious, but they're also easy to make. Unlike homemade ice cream, you don't need to keep an ice cream machine insert pre-freezing in the freezer, and (for most recipes) you don't even need to pre-chill the base. This is expecially true of fruit pops. Except for the freezing time, they're an almost spontaneous treat.
I've been making a number of fantastic ice pop recipes from Fany Gerson's Paletas, including lime-infused watermelon pops, blackberry pops, and almond-enriched Mexican chocolate pops.
Those chocolate pops, which have a dairy base, got me thinking about improvising ice cream flavors as ice pops, and so I decided to modify the recipe to create a "straciatella pop" in the style of the classic Italian chocolate chip gelato.
I started with a cream and milk base, sweetened with sugar, and then added finely chopped dark chocolate after freezing the pops until slushy. The resulting pops were not quite gelato on a stick, but they were pretty close.
Stracciatella Ice Pops
Makes 6 to 10 pops depending on the size of the molds.
1 cup heavy cream
2 cups whole milk
2/3 cup sugar
Pinch of salt
4 ounces dark chocolate, chopped into small bits
Put the cream, milk, sugar, and salt in a saucepan over medium heat. Bring to a simmer, then lower the heat and simmer for 3-5 minutes, until the sugar has dissolved. Let cool over an ice bath. Strain and chill in the refrigerator.
Divide the cream micture among the molds, leaving some room for the chocolate. Freeze for 30 minutes to an hour until pops have thickened and become slushy. Add the chocolate to each of the molds, pushing it down with a spoon (a chopstick works great). If you are using plastic molds, snap on the lids and freeze until solid.