Ingredients
Strawberry Puree
| fresh strawberries |
2 cups
|
| sugar |
1 tbsp
|
| lemon Juice |
1 tsp
|
Popsicles
| large egg yolks |
4
|
| granulated sugar |
1/2 cup
|
| cornstarch |
1 tbsp
|
| salt |
1/4 tsp
|
| whole milk |
2 cups
|
| heavy cream |
1 cup
|
| vanilla extract |
1 tsp
|
| strawberry purée (strained for smooth pink base) |
1 cup
|
Fruit Swirls
| diced fresh strawberries |
3/4 cup
|
| fresh blueberries |
1/2 cup
|
| sugar (optional, if berries aren’t sweet) |
1-2 tbsp
|
Directions
-
Wash and hull 2 cups of fresh strawberries. Add to a food processor with 1 tsp of sugar and 1 tsp of lemon juice. Blend for 30–45 seconds. Strain through a fine mesh sieve for smoother texture. Set aside.
-
Whisk egg yolks, sugar, cornstarch, and salt in a large bowl until pale. Set aside.
-
In a saucepan, heat milk and cream over medium until steaming (not boiling).
-
Drizzle about ½ cup of the hot milk mixture into the yolks while whisking to temper.
-
Pour mixture back into the saucepan.
-
Cook over medium-low, stirring constantly, until thick and reaches 170–175°F (and coats the back of a spoon).
-
Remove from heat. Stir in vanilla. Cool slightly, then whisk in strawberry purée. Transfer mixture to refrigerator to cool completely.
-
Lightly mash strawberries in a separate medium bowl. Add blueberries and sugar. Stir to mix well. Let sit 10 minutes to release juices.
-
Spoon 1–2 tablespoons custard into molds. Add a small spoonful of berry mixture then add more custard to make layers.
-
Use a skewer to gently drag berries downward once or twice. Don’t overmix.
-
Cover mold, insert sticks and freeze overnight or until set. Unmold and serve.