Brown Sugar Boba Ice Cream Boba Popsicles Recipes

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 BOBA ICE CREAM POPS

Steps:

• For the boba mixture: Stir together the 3/4 cup rice flour and 1/4 cup of the brown sugar in a medium heatproof bowl. Add the boiling water and stir until fully combined and no streaks of flour remain. Turn the dough out onto a clean work surface, reserving the bowl, and knead until spongy and pliable, about 2 minutes. It should resemble soft clay.
• Place the remaining 2 tablespoons rice flour in the same bowl. Divide the dough into 4 pieces. Working with 1 piece at a time, roll into a rope about 1/4-inch thick, then cut the rope into 1/4-inch-wide segments. Roll each segment into a ball, then place in the bowl. Gently toss all the balls from that piece of dough with the flour to prevent sticking and clumping. Repeat with the remaining 3 pieces of dough.
• Meanwhile, bring a large saucepan of water to a boil over medium heat. Using a slotted spoon, sift the excess rice flour from the balls, then place them in the boiling water. Stir gently at first to prevent clumping and then allow the balls to cook until they all float, about 3 minutes. Drain the boba balls, reserving the saucepan.
• Transfer the boba back to the saucepan and add the remaining 1/2 cup brown sugar, the molasses and 1/2 cup water. Cook over medium heat, stirring occasionally, until the brown sugar and molasses become thick and syrupy, 8 to 10 minutes. (The mixture should be slightly thicker than maple syrup.) Transfer the boba mixture to a medium bowl and refrigerate until completely cooled, about 1 hour.
• For the ice cream pops: When the boba mixture is ready, make the ice cream base. Stir together the condensed milk and salt in a medium bowl and set aside. Whip the heavy cream in a large bowl with an electric hand mixer on medium-high speed until stiff peaks form, 4 to 5 minutes. Using a rubber spatula, fold one-third of the whipped cream into the salted condensed milk until combined, then fold this mixture into the remaining whipped cream until fully incorporated.
• Fill each ice pop mold with 2 tablespoons of the ice cream base, followed by 2 teaspoons of the boba mixture (see Cook's Note). Fill the remaining space in the molds with more ice cream base, then drizzle about 1/2 teaspoon of the boba syrup on top. Using a small spoon or small offset spatula, run it through the ice cream to create swirls of boba and syrup. Insert the ice pop sticks, then gently tap the molds on the work surface to release any air bubbles. Carefully transfer the molds to the freezer and freeze for at least 8 hours or, ideally, overnight.