KING OF POPS
Traveling through Central America, a band of gringo brothers fell in love with paletas
– Latin American icepops made from fresh fruit - and soon hightailed corporate life to pursue their new passion.
The King of Pops was born as a portable pop shop on the corner of North Avenue and North Highland in Atlanta's Poncey-Highland neighborhood in 2010.
Artisanal
flavors like Arnold Palmer, Chocolate Sea Salt, Coconut Banana Orange
and Creamy Avocado took Atlanta street corners by storm and now the ice kings reign in food truck events, farmers markets and
specialty shops around the Southeast.
I
found seasonal summer blends, Mango Habanero, Raspberry Lime and Banana Puddin' at Whole Foods this week.
Called a "bona fide sensation" by Georgia Trend Magazine, I think Ana and Marcos would agree King of Pops is that and a whole lot more.
Called a "bona fide sensation" by Georgia Trend Magazine, I think Ana and Marcos would agree King of Pops is that and a whole lot more.
Mum's the word on recipes, but this one was featured in bon appétit :
Banana
Puddin’ Pops
Makes
about 16 3-ounce pops
INGREDIENTS
1
quart whole milk
1/2 cup heavy cream
1 vanilla bean, seeds
removed (keep seeds and pod)
1 1/2
cup organic evaporated cane juice
8 ripe
bananas, 4 whole and 4 sliced crosswise about 1 inch thick
32
bite-size vanilla wafers
PREPARATION
In a
saucepan on low heat, mix milk, cream, and vanilla (both scraped
seeds and pod), and cane juice until warm throughout. Remove from
heat and let cool. Remove the vanilla pod.
Pour
the liquid into a blender. Add 4 bananas and blend the mixture until
smooth.
Place
two slices of banana and two vanilla wafers each into popsicle molds.
Then pour the milk mixture into the mold.
Place
one popsicle stick in each mold, submerging it halfway. Freeze for at
least 8 hours.
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