Remember the whole spring cleaning G and I did last week? It was such an exhausting little project but I am so glad we got to it. Not only do I now have all my blog paraphernalia in a more convenient and accessible area, I also found a lot of kitchen tools and gadgets I forgot we had. When I went home to the Philippines last June, I bought a list of things that were either hard to find or cost way more than they should here in the U.S. Along with the llaneras, kawali, polvoron makers, cellophane and papel de japon I brought back from my trip, I found in one of the storage totes three packages of ice candy bags! With 300 pieces of these plastic tubes at my disposal and a crazy weather that gets crazy hot some days, turning up a batch of my favorite childhood treat was the sensible thing to do. 😉
I was so excited about making ice candies, I was a like a kid at a candy store who couldn’t decide on what kind to get! I had different flavor combinations flipping through my head when I opened our pantry and realized mais con queso ice candy was the only one I could make without a special trip to the store for other ingredients. Oh how fortunate this was so! The icy pops were beyond awesome, all the delightful tastes of mais con queso ice cream in fun, handheld form!
Before we head to the recipe, here are a few things to note. For the cheese, I used smoked gouda which I find to be a delicious contrast to the creaminess and sweetness of the candies yet not too pungent to distract. If you’re going to substitute, I recommend using edam (queso de bola) or mild cheddar. The room temperature mixture will be very sweet but don’t be alarmed, freezing and the resulting ice will tame some of the sweetness. Along with a funnel, have a thin, sturdy stick (chopsticks!) handy to push down the corn and cheese through the funnel. And, of course, enjoy!
- 3 cups fresh milk
- 1 can (14 ounces) condensed milk
- 1 cup heavy cream (or Nestle's cream)
- 1 can (14.75 ounces) cream style corn
- 2 cups gouda or mild cheddar cheese, shredded
- ½ cup sugar
- 16 pieces ice candy bags
- In a bowl, combine milk, condensed milk, heavy cream, corn, cheese and sugar. Stir until sugar is dissolved.
- Using funnel, pour mixture into plastic bags up to ¾ full leaving about 3 inches of plastic. Use a thin stick to push down any cheese or corn that may block funnel.
- Twist the remaining three inches of plastic until tube is firm but not too tight and tie into a knot. Arrange filled plastic tubes in a single layer on a flat dish and freeze for about 2 to 3 hours or until frozen.