jt, kitchencrafts has a variety of more upscale moulds, but I can't testify to any from experience (I make juice pops for my nieces & nephews in summer with cheap ones from the dollar store, which are definitely imperfect; if I had my own kids & did it more often I would upgrade, for sure!). I don't know anything about dipping chocolate, but I had an idea that you might be able to get around it: how about rolling the finished ice-cream pops in mini-chocolate chips instead? you could kind of press them in. I have made ice-cream sandwiches with cookie outsides and slightly softened ice cream pressed between and rolled the edges in mini-chips this way, and while some fell off and it never looked as beautiful as the picture in _Canadian Living_ where I got the recipe (surprise, surprise), it worked well enough and tasted great! Mini-M&M's are another possibility, and might add a nice little crunch effect. The advantage of mini-choc chips over melt-able chocolates designed to be a coating is that you will get a better chocolate taste, I expect. Most of those chocolate casings are pretty mediocre chocolate, I expect because of everything they have to get The Science Guy to do to it to make it stick to the ice cream. Just a thought! I'm glad I looked at this thread. I just bought some hot-chile-flavoured chocolate bark for one of my "briderini" (as they called themselves since I couldn't quite see myself as having "maids" of any kind). Z

Dcarch You always lead me into trouble. I googled for inverted sugar and found the site listed below. Read about inverted sugar. Chef Eddy's explanation is very clear. Yupp, I can do that. Then I looked at the rest of the site. Many of the recipes look wonderful. Great site. Then I looked at Chef Eddy's book, On Baking. Big bucks. Big mistakes to read the reviews. Big item to go on my MUST LOOK AT before I buy list. I wonder if anyone here has the book. Here is a link that might be useful: How to make invert sugar This post was edited by Bellsmom on Fri, Apr 4, 14 at 16:51

Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars

Just put my 2nd batch in the freezer. Changed the recipe to use 2 Tablespoons less sugar. I also combined the sugar, milk, and cream as the first step. Then I grated and squeezed the lemon. When I was ready to stir the lemon into the cream mixture, the sugar was close to being dissolved so that I had reduced the amount of stirring I had done with the first batch when I followed directions. Better method. Can't wait for it to freeze up, but it will be a couple more hours.