Berry Custard Popsicles
Strawberry Puree
Popsicles
Fruit Swirls
Instructions
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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.
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Whisk egg yolks, sugar, cornstarch, and salt in a large bowl until pale. Set aside.
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In a saucepan, heat milk and cream over medium until steaming (not boiling).
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Drizzle about ½ cup of the hot milk mixture into the yolks while whisking to temper.
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Pour mixture back into the saucepan.
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Cook over medium-low, stirring constantly, until thick and reaches 170–175°F (and coats the back of a spoon).
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Remove from heat. Stir in vanilla. Cool slightly, then whisk in strawberry purée. Transfer mixture to refrigerator to cool completely.
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Lightly mash strawberries in a separate medium bowl. Add blueberries and sugar. Stir to mix well. Let sit 10 minutes to release juices.
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Spoon 1–2 tablespoons custard into molds. Add a small spoonful of berry mixture then add more custard to make layers.
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Use a skewer to gently drag berries downward once or twice. Don’t overmix.
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Cover mold, insert sticks and freeze overnight or until set. Unmold and serve.
