Puree Popsicles

Puree Popsicles

1. Wash the papaya, peel it and remove the seeds, cut it into chunks with a knife, and squeeze the papaya pulp into a thick papaya puree.

2. Pour in milk powder, water and pure milk and stir well.

3. Pour it into the milk pan and heat it until it is slightly bubbling. Pour in the adjusted water and starch. While pouring, use a spoon to stir in one direction from time to time until it boils again to turn off the heat.

4. The boiled papaya milk fruit slurry is allowed to cool naturally, and then pour them into popsicle molds (do not overfill).

5. Put the popsicle handle into the mold and put it into the freezer to freeze it hard.

6. When eating, put the popsicle mold into cold water and let it stand for 90 seconds to pull out..

Tips:

1. Adding water starch thickener can make the popsicle or smoothie taste smoother and will not have ice scum on it.

2. The concentration of fresh milk is not enough, so the flavor of ice products that use fresh milk completely will not have enough milk flavor, so add appropriate amount of milk powder to make the taste more creamy

3. The puree cannot be cooked for too long, otherwise the pectin will be cooked out, which will not only affect the smooth taste but also the color will not be bright enough

4. Freezing will reduce the sweetness of ice products, so the amount of sugar should not be too little

5. When the popsicle is demolded, the entire mold should be immersed in cold water for about 90 seconds to be easily demolded