This Novelty Will Not Wear Off


It’s been hot in Toronto recently.

Not just h-o-t hot, either.  More like h-a-w-t exclamation point hot.  With the humidex, most days last week were hovering in the mid 40′s, which when I did a conversion for an American co-worker turned out to be about 109* F.  This is generally much warmer than we’re used to around here, so please excuse me while I bitch and moan about it a wee bit.

Anyway, all of that heat percolating around us demanded that I find a touch of sweet relief.  At first that meant hauling out the ice cream maker for a few churns (lemon blueberry and fig ice creams were the frosty scoops du jour) but after a few days something a little different was on my mind.

A while back I’d read a product review on Serious Eats for the Zoku Quick Pop Maker and at the time (I’ll be honest) the idea of it did nothing for me.  But, thanks to The Atlantic’s food channel and its spate of ice pop-related stories, the idea of crafting artisanal ice pops began to pervade my subconscious and gain a fair amount of traction.

Before I knew it, I was asking the Everyman (by way of justifying its potential existence in my already overstocked kitchen) if a machine that freezes ice pops in only 7 minutes was an unnecessary extravagance.  I should have known the answer before I even asked the question (in case you’re wondering, it was that may be the very definition of unnecessary extravagance) but after mulling it over for a few more days, I ended up buying one anyway.  They can be had by visiting your local Williams-Sonoma, though if you’re in Canada I would suggest hopping across the border to get one, because the exchange markup  is brutal.  Alternatively, you could just buy the old fashioned frozen pop makers, since they clearly also get the job done.

Once the base of the machine has been frozen for 24 hours, it’s only 7-9 minutes to any kind of frozen flavour combo that your heart desires.  After a few test runs I found that juice freezes really well, but ice cream base with alcohol less so (achieving nothing firmer than soft serve even after nearly 15 minutes) and that there really are endless variations to be had.

Next on the docket will be a choco-banana filled fudge bar, some hibiscus and green tea snacks and possibly a frozen agua fresca.  The Everyman is even getting in on the fun and has expressed interest in cherry pops, pineapple and a little bit of lemonade for starters.  As we develop interesting recipes, I’ll be sure to pass them along.

See?  I promised I’d still come with the neat stuff during my time off!

Until next time…

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2 Responses to “This Novelty Will Not Wear Off”

  1. [...] dear friend Porsha… if you take back that fancy popsicle-maker from Williams Sonoma with the heart attack-inducing price ($80??? For a popsicle maker???) I will go to the dollar store [...]

  2. [...] the Foodie (me) and the Everyman (my boyfriend) talk restaurants and food in the GTA « This Novelty Will Not Wear Off Jul 14 [...]

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