Ice Candy

Do you know what I look forward to about summer?  I get to jog outdoors.  I dislike running or jogging on the treadmill. I find it uninteresting at times.  However, there’s really nothing boring about summer.  There’s so many things you can do or places to go to, like going to the beach!  How relaxing would that be!  The best part?  You don’t have to bundle up.  Now, that’s for us adults.  How about the children?  What do they look forward to?  My children said, “the ice cream truck and we get to play outside!”  How about something refreshing other than ice cream?  ICE CANDY!

My mother used to sell these ice candies.  She made them with different flavors, such as melon, mango, avocado, coconut, purple yam (everyone’s favorite and the best seller), pineapple, orangeade, etc.  She had to purchase another freezer just to keep up with the demand.  Philippines only has wet and dry seasons. So, she sold them all year long.  We spent most of our childhood helping her sold these yummy treats.

I wanted to make them for my children. However, the plastic candy bag was not available at any Asian store at that time.  Fortunately, my friend, Juliet was kind enough to give hers.  It really made my day.  Thanks to her I was able to make these yummy treats to my children.  I made six different flavors, such as mango, coconut, chocolate, peaches, avocado, and strawberry. They were so excited.  They could hardly wait for  them to hardened.  They were overjoyed when the candies were ready.  They loved ’em!  They tried all the flavors.  My youngest picked chocolate and mango as his favorite flavors and my eldest son picked coconut and mango.  Mission accomplished!

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MANGO ICE CANDY

Note:  The recipes are only for small batches.  You can double up the ingredients if you want more.

Ingredients:

• 1 cup sweetened mango puree (available at any Asian grocery store)
• 1 cup Evaporated milk
• 2/3 cup ripe mango cut in tiny pieces

Fill the candy bag 1/4 full with mango pieces. Set aside.  Whisk mango puree and milk in a large bowl.  Fill the ice candy bag 3/4 full of the mango mixture. Gather the end of the candy bag and twist to  tie the end.  Freeze overnight.

Yield:  6 pieces

Note:  Ice candy bags are available for purchase online at Amazon.com

COCONUT ICE CANDY

• 2/3 cup  Evaporated milk
• 1/4 cup cream of coconut
• 2 to 3 tbsp. sugar
• 1 cup water
• coconut strings (available at Asian store)

Fill the candy bag 1/4 full with coconut strings. Set aside.  Whisk the rest of the ingredients in a large bowl until all sugar is dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to tie the end. Freeze overnight.

Yield:  7  to 8 pieces

PEACHES AND CREAM ICE CANDY

• 2/3 cup Evaporated milk
• 1/4  cup sugar
• 1 cup water
• 1 cup peaches, cut in tiny pieces

Fill the bag about 2 tablespoons of cut peaches; set aside.  Whisk milk and sugar in a large bowl until the sugar is completely dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to  tie the end. Freeze overnight.

Yields: 6

Note:  You can use the recipe called for the peaches and cream to make the avocado. As for the chocolate, mix 1/2 cup Milo, 1 tsp. cocoa and 1/4 cup hot water. Stir until all cocoa is dissolved.  Add the rest of the ingredients and fill 3/4 full of the candy bag. For the strawberry, use 3 cups of fresh milk, 6 large strawberries, and 1/2 cup sugar plus 2 tbsp. Add all the ingredients in a blender and blend. Fill 3/4 full of the candy bag and tie the end.  You can adjust the sugar according to your taste.  Freeze overnight.

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A.B.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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