Description
This Creamy Filipino-Style Ice Candy recipe is a nostalgic treat featuring a thick custard-like base made from cornstarch, evaporated milk, condensed milk, and sugar. Customized with flavors like strawberry, ube, and vanilla, this frozen dessert is sweet, smooth, and perfect for warm days. The mixture is cooked to a creamy consistency, poured into plastic sleeves, tied, and frozen overnight to create a deliciously refreshing homemade popsicle.
Ingredients
Base Ingredients
- 1 cup cornstarch
- 8 cups water
- 1½ cups evaporated milk (optional: heavy cream)
- 1 cup condensed milk
- ½ cup granulated sugar (adjust to taste)
Flavorings
- Mashed strawberries (quantity as desired)
- Lemon juice (a few drops)
- Ube extract (a few drops)
- Vanilla extract (a few drops)
Instructions
- Make the Base: In a pot, mix the cornstarch with water and condensed milk, stirring until all lumps are dissolved for a smooth blend.
- Add Evaporated Milk: Slowly stir in the evaporated milk or heavy cream, mixing well to combine all ingredients evenly.
- Cook the Mixture: Place the pot over medium-low heat and stir continuously to avoid lumps as the mixture thickens. Continue until the texture resembles a loose custard, then remove from heat.
- Sweeten: Add granulated sugar one tablespoon at a time, stirring well and tasting until desired sweetness is reached. Adjust according to preference.
- Prepare Flavors: Divide the base mixture into separate containers for different flavors. For strawberry, mix mashed strawberries with a bit of lemon juice and sugar; heat gently if it becomes too thin. For ube, add a few drops of ube extract and stir well, adjusting to taste. For vanilla, add vanilla extract until the mixture returns to a creamy white, tasting and adjusting as needed. Let all mixtures cool.
- Fill Plastic Sleeves: Open a plastic sleeve and insert a funnel to make filling easier. Pour about 1.25 cups of the chosen flavored mixture into each sleeve.
- Seal the Packs: Pinch the filled end of the sleeve tightly near the opening to keep the mixture taut, then twist and tie a knot close to the pinched area ensuring the ice candy stands upright without bending.
- Freeze: Arrange the sealed ice candy sleeves on a baking sheet and freeze them overnight until fully solid.
- Serve: Once completely frozen and hard, serve the ice candy straight from the freezer for a refreshing dessert.
Notes
- Adjust sugar to taste during cooking as sweetness preference varies.
- If the flavored mixtures become too thin, gently reheat on low heat to thicken again.
- Plastic sleeves specifically designed for ice candy or popsicles are recommended for best results.
- Mix flavors separately to create variety and serve an assortment for guests.
- Ensure the mixture cools before filling the plastic sleeves to avoid melting them.
