Summer's coming and I'm looking for a homemade version of the Jello Chocolate Pudding Pops I loved as a kid. I scarcely ever see them at the grocery store these days. I wonder why?
I haven't begun to experiment with freezing pudding yet, but I'll keep you posted as to my progress. Right now, I'm brainstorming about possible pudding pop strategies, and I've got a few food science questions on my mind.
1. What kind of base do I use? I want the pudding pop texture: very smooth, free of ice crystals, and definitely puddling-like. I don't want them to be like ice cream or frozen mousse. Pudding pops stay viscous as they melt in your mouth, unlike Fudgesicles which liquify producing a mouthfeel like chocolate milk. I want to make the base from scratch, rather than using packaged Jello Pudding. Will I need to add extra gelatin or agar? Do cornstarch-based puddings freeze well?
2. Can I just pour the base into the popsicle tray, or should I freeze it part way in the ice cream freezer? I'm thinking that the second option would help prevent crystals from forming.