Happy Summer, hungry humans! Spring has passed by in such a whirr. I saw my first lightning bugs (and even had to shoo some of those little blinkers out of the bedroom!), watched my asparagus roots shoot up and fern out, and staked tomato plants that are almost as tall as I am now.
A Chicago-dwelling friend called our life “a little slice of heaven.” I’m occasionally envious of his city life (I blame Lou Malnati’s scandalously good deep-dish pizza), but he’s not wrong – I do revel in the simplicity.
As Spring turns to Summer, I’ve been increasingly jonesing for cold treats. It’s my first time participating in Popsicle Week – the brainchild of Wit & Vinegar‘s ever clever Billy Green – and from the get-go I knew I wanted my popsicles to reach a critical mass of creaminess. No ice crystals, no milkiness – just straight-up velvety smoothness.
I may or may not have been inspired by my (and apparently Oprah’s) favorite Salt & Straw ice cream flavor, Arbequina Olive Oil.
For the EVOO, I used O-Live & Co. Gold Medal Blend, which is a light and fruity oil sourced from Arbequina, Arbosana, and Koroneiki olives.
I love O-Live & Co. not only because their oils are buttery fresh magic in a bottle, but also because they implement sustainable practices like solar power, converting their unused olives into fertilizer, and even selling olive pits to be converted into biofuel. How cool is that?
Densely luscious, sweet-but-not-cloyingly-so, with an herbaceous finish, these popsicles will be a part of my rotation until the poets run out of rhyme. I’m psyched for you to try them.
I’m also excited to announce that we’re buying our first home: an azure blue 1920 fixer-upper duplex two blocks away from an 194 acre park boasting its own spring, the water of which folks from states away come to collect.
I’m a renovation nerd, but I’ve never tackled a project this big; I’ve got hardwood floors to sand, sheets of latex paint peeling off like a healing sunburn, and carpet to uproot and cast into the fiery pits of hell. Big girl panties: equipped.
I think I’ll stay cool in the process by savoring my Olive Oil Custard Pudding Pops and well as devouring some of these bloggers’ nom-worthy Popsicle Week 2017 submissions.
- 1 medium egg
- 1/4 tsp himalayan salt
- 1/4 tsp xanthan gum (stabilizer)
- 4 tbsp raw granulated sugar
- 3 tbsp brown sugar
- 1 tbsp tapioca flour
- 1/2 cup whipping cream
- 1/2 cup whole or 2% milk
- 1/3 cup extra virgin olive oil
- Whisk all ingredients together in a bowl, add to pot and stir over medium-low heat until mixture thickens (gentle bubbling).
- Pour into popsicle molds and freeze.
- To un-mold, place popsicle mold in a bath of warm water for 10-20 seconds until popsicles release. Enjoy!
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