English Summer Cup

Makes about 6.

Note: There’s a lot of fruit in these, which makes them perfect for a summer BBQ. Make a version for the kids and leave out the Pimm’s, which is a liqueur-like beverage. From “Poptails,” by Laura Fyfe.

• 1/4 c. superfine sugar

• 4 tbsp. Pimm’s No. 1 Cup (see Note)

• 1 c. ginger beer or lemonade

• 3/4 c. sliced strawberries

• 1/4 c. sliced apples (no need to peel)

• 18 small mint leaves

Directions

Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.

Add the Pimm’s and ginger beer or lemonade. Let cool completely.

Divide the strawberries, apple slices and mint leaves among 6 pop molds. Pour the Pimm’s mixture over.

Freeze for about an hour, then insert sticks and freeze until solid, at least 6 hours or overnight. (Or follow manufacturer’s instructions for ice pop kit.)

Cranberry Ice Pops

Makes about 10.

Note: This is a tart pop. If you prefer a sweeter version, increase the sugar to 1/2 cup. From “200 Best Ice Pop Recipes,” by Andrew Chase.

• 3 c. fresh or frozen cranberries

• 2 c. apple juice or apple cider

• 1/3 c. sugar

• 1 tsp. finely grated orange zest

Directions

In a saucepan, combine cranberries, apple juice, sugar and orange zest. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer, covered, until cranberries are falling apart, about 15 minutes for fresh berries and 10 minutes for frozen.

Strain through a fine sieve placed over a large measuring cup, pressing down on solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Set aside to cool.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. (Or follow manufacturer’s instructions for your ice-pop kit.)

Key Lime Pie Ice Pops

Makes about 9.

Note: Key limes are small and round, with a vivid fragrance and intense flavor. If you can’t find them, use regular limes. From “200 Best Ice Pop Recipes,” by Andrew Chase.

• 2 egg yolks

• 1/4 c. milk

• 1/2 c. heavy cream

• 1 tsp. finely grated Key lime zest

• 2/3 c. sweetened condensed milk

• 1/2 c. freshly squeezed Key lime juice

• 1/3 c. water

Directions

In a bowl, beat egg yolks with milk until smooth. Set aside.

In a saucepan over medium-high heat, bring cream and lime zest to a boil. Reduce heat and simmer gently for 2 minutes. Remove from heat and whisk in yolk mixture.

Place saucepan over low heat and cook, stirring constantly and without returning to a simmer, until mixture is thick enough to coat a spoon, 1 to 2 minutes. Scrape into a large measuring cup. Whisk in condensed milk, lime juice and water. Set aside to cool.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. (Or follow manufacturer’s instructions for ice pop kit.)

White Russian

Makes about 6.

Note: From “Poptails,” by Laura Fyfe.

• 4 tbsp. vodka

• 2 tbsp. Kahlúa

• 1 tbsp. honey

• 2 1/2 c. plain yogurt

Directions

Combine all the ingredients in a large bowl and use to fill 6 pop molds.

Freeze for about an hour, then insert pop stick and allow to freeze completely solid, preferably overnight. (Or follow manufacturer’s instructions for ice pop kit.)

Banana Pop

Makes about 8.

Note: The milk powder gives it a richer, creamier texture and body than without (which, of course, you can do instead). The salt is essential as it helps bring out the banana flavor. Adapted from “Malts & Milkshakes,” by Autumn Martin.

• 2 large ripe bananas

• 1 c. milk

• 2 tbsp. sugar

• 1/2 c. nonfat milk powder

• Generous pinch of kosher salt

• 8 scoops vanilla ice cream

Directions

Blend the bananas, milk, sugar, nonfat milk powder and salt until smooth. Add ice cream and blend until just incorporated.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. (Or follow manufacturer’s instructions for your ice-pop kit.)

Lemon Curd Raspberry

Makes about 8.

Note: Adapted from “Malts & Milkshakes,” by Autumn Martin.

1/2 c. fresh or frozen raspberries, thawed

• 1/4 c. sugar

1 c. lemon curd (homemade or ready-made)

• 1/4 c. milk

• 8 scoops vanilla ice cream

Directions

In a small bowl, combine raspberries and sugar. Macerate berries by tossing them in the sugar and allowing them to sit for a bit.

Blend the lemon curd, milk and ice cream until they are mostly combined. Stir in macerated raspberries.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. (Or follow manufacturer’s instructions for your ice-pop kit.)

Variation: To make as a milkshake, pour the mixture into 4 (6-ounce) glasses and garnish with a dollop of whipped cream and a lemon slice.

Salted Malted Malt

Makes about 8.

Note: This is a classic malted vanilla with extra bells and whistles. The heavy cream and salt and hefty amount of malt powder make it rich and creamy. You could also crumble cookies into this for a maltier, saltier version of cookies-and-cream. Adapted from “Malts & Milkshakes,” by Autumn Martin.

• 1/4 c. milk

• 1/4 c. heavy cream

• 1/2 c. plus 2 tbsp. malted milk powder

• 1 tsp. kosher salt

• 1/2 tsp. vanilla extract

• 8 scoops vanilla ice cream

Directions

Blend milk, cream, malt powder, salt and vanilla until smooth. Add the ice cream and blend until it is just incorporated.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. (Or follow manufacturer’s instructions for your ice-pop kit.)

Variation: To serve as a malt, pour mixture into 4 (6-ounce) glasses.