Brown Sugar Boba Ice Cream Pops Recipes

BROWN SUGAR MATCHA ICE CREAM BARS RECIPE BY TASTY

Steps:

• Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
• In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
• Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
• Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3-4 minutes.
• Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
• Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
• When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
• Enjoy!

BROWN SUGAR BOBA ICE CREAM (BOBA POPSICLES)

Steps:

• In a saucepan, combine 3/4 cup brown sugar and water and stir quickly to combine. Cook over medium-high heat until the water boils and the sugar has dissolved fully.
• Combine the cornstarch and water in a saucepan and stir to combine. Cook until the sauce has thickened. (Don't taste it because it'll be really hot.)
• Remove the pot from the heat and set aside to cool the brown sugar syrup. Fill a squeeze bottle halfway with the syrup and leave it aside.
• In a large mixing bowl, combine glutinous rice flour and 1/2 cup brown sugar.
• Slowly drizzle in the boiling water, stirring constantly with a spatula until everything is well blended. (Don't worry if your dough isn't completely smooth at this point.)
• Knead the dough on a flat surface until it forms a spongy dough that is soft and sticky.
• More glutinous rice should be sprinkled on a big baking sheet.
• Pinch off a piece of dough and roll it into a small ball, about 1/4 inch in diameter. Place the finished balls onto the baking sheet. Repeat the process for the rest of the dough. Sprinkle more glutinous rice on top.Bring about 4 cups of water to boil in a medium pot
• Add the balls to the pot (try to dust off the extra flour).Cook for about 2-3 minutes until they float to the top and become soft.Use a slotted spoon to remove the pearls from the hot water.
• In a medium-large skillet,add 1/4 cup of brown sugar, and add the cooked pearls immediately. Stir constantly until the sugar is caramelized and the pearls are evenly coated. Transfer to a flat plate and set aside.
• Pinch out a piece of dough and roll it into a little ball with a diameter of about 1/4 inch. Place the completed balls on the prepared baking sheet. Carry on with the rest of the dough in the same manner. Add more glutinous rice on top. In a medium pot, bring about 4 cups of water to a boil.
• Cook for about 2-3 minutes, until the pearls float to the top and become soft. Remove the pearls from the hot water with a slotted spoon.
• 1/4 cup brown sugar in a medium-large skillet; immediately add the cooked pearls. Continuously stir until the sugar has caramelized and the pearls have been equally covered. Place on a dish with a flat bottom and set aside.
• Heavy cream should be whisked until soft peaks form in a large mixing basin.
• Continue to beat in the condensed milk until everything is properly blended. (Be careful not to overmix the mixture.)
• Mix the Boba pearls carefully into the ice cream until they are well dispersed.
• Combine the ingredients in a big zip-top bag. At the 1/2-inch mark, cut the bag's tip off.
• Using a squeeze bottle, squirt the brown sugar syrup into the popsicle form. Squeeze from the top to prevent the syrup from accumulating at the bottom.
• Fill the ice cream mold halfway with the ice cream mixture. To remove bubbles, tap the mold on the counter several times. (This is a critical step; else, your bars would develop holes.)
• Place the ice cream bars in the freezer for at least 6 hours, preferably overnight.
• Fill a dish or container halfway with warm water. (The bowl must be the same height as the mold.)
• Take the mold out of the freezer. Dip the mold into the water for a few seconds (20-30 seconds.)
• Take the bars out of the mold. Serve and enjoy right away.
• Popsicle Molds
• Mixing Bowl
• Baking Sheet
• Ziplock Bags

BROWN SUGAR ICE CREAM

Steps:

• In heavy saucepan, whisk egg yolks and sugar till thick.
• In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
• Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
• Strain into a bowl; add vanilla and let cool to room temperature
• Cover and refrigerate over-night.
• Pour into freezer and follow directions for your freezer.