For a hot summer day, ice candy is a delicious treat.Making your own ice candy is a lot of fun.Try different fruits and flavours.The options are endless!
Step 1: If you want to make candy out of 4 avocados, you need to scoop the flesh out.
Cut the avocados in half by placing them on a chopping board.Scoop the flesh into a bowl by using a metal spoon.It is possible to use ripe avocados.The green flesh is ripe.The ice candy will have a smooth consistency with the creamy texture of the avocados.If you want to make fruit flavoured ice candy, skip this step.
Step 2: The ingredients should be put into the blender.
Measure 4 cups of milk, 14 ounces of sweetened Condensed Milk, and 12 cup of sugar into a container.Add 5.8 ounces of fresh or frozen fruit instead of transferring the flesh from the bowl.You can use a food processor if you don't have a blender.The ice candy recipe has fruit in it.
Step 3: Once they are smooth, blend the ingredients.
To make sure the lid is tight, turn the speed up to the highest setting.Once the mixture is frothy and smooth, turn the blender off.It takes 60 seconds to blend the ingredients.If you notice that the mixture still has lumps in it after you have blended it, you can process it for another 30 seconds.
Step 4: Use a funnel to pour the mixture into ice candy bags.
The ice candy bag has a funnel in it.Use one hand to hold the funnel in place and the other to pour the mixture into the bag.Only 1/3 of the bags should be filled to allow room for a knot in the end.Purchase ice candy bags from a specialty store.Pour the mixture into popsicle moulds if you don't have ice candy bags.
Step 5: A knot.
The mixture can't escape if the knots are tight.Try to tie the knot at the end of the bags so that the mixture has room to expand.
Step 6: The ice candy bags can be frozen for 3 hours.
Place the bags in the freezer.If you stack anything on top of the bags, they will pop.Enjoy the ice candy as a snack.Ice candy can be kept in the freezer for up to 6 months.Cut the plastic to open the ice candy.
Step 7: In a bowl of cold water and milk, add 2 cups of cornstarch.
Take 1.5 litres of cold water and a cup of milk and put it in a bowl.When the cornstarch is no longer visible, mix the ingredients with a spoon.Condensed milk is better for richer flavoured ice candy.For a creamy taste, use full-fat milk.Corn flour is used in some countries.
Step 8: Take the sugar and salt out of the water.
The water should be brought to the boil in a large pot.Put 7.5 cups of sugar and 2.5 grams of salt into the water.If you can't see the sugar or salt in the water, use a wooden spoon.The water that has the cornstarch in it is separate from this water.Cook with boiling water to avoid burns.
Step 9: The mixture should be in the water for 8 minutes.
You can combine the ingredients with a wooden spoon.If there is any chance of a lump forming, keep stirring the mixture.Turn up the heat if the mixture stops boiling.When pouring the mixture, be careful not to splash the boiling water.When 8 minutes have passed, set a timer.
Step 10: Allow the mixture to cool for 2 hours.
The candy mixture should be left at room temperature after being removed from the heat.Leave it cool for another 30 minutes if the mixture is still hot after 2 hours.
Step 11: Add 1.5 cups of your favorite ice candy flavor to the mixture.
Ice candy flavours include orange, mango, buko, grape, and chocolate.Once they are thoroughly combined, keep mixing.Purchase ice candy from a store.
Step 12: Use a funnel to pour the mixture into popsicle moulds.
Attach the popsicle moulds with a funnel and pour candy into them.To give the mixture room to expand, leave 0.25 inches of room at the top of the moulds.Purchase moulds from a store.If you like your ice candy with a handle, put a popsicle stick in each hole.Pour the mixture into ice candy bags if you don't have popsicle moulds.
Step 13: The ice candy should be frozen for 3 hours.
When it is completely frozen, the ice candy mixture tastes better.This usually takes 3 hours.You can keep the ice candy in the freezer for up to six months.