This strawberry ice popsicle is a sweet and creamy, custard based ice cream and molded in a small cup with a popsicle stick.
I make them especially during strawberry picking season in early June in New Jersey, when the fruit is plentiful and inexpensive.
But whether picked or bought from the supermarket, they are tart to be eaten just like that, so I make ice cream pops out of them.
The recipe is rich and certainly not for the dieter. I use heavy cream, canned evaporated milk and egg yolks. I tell myself, though, that it's partly healthy -- since I get to eat real fresh fruit...
About the molds : it certainly is more convenient to use the ice pops molds, but if not available, we could improvise and use a disposable plastic cup.
I use aluminum foil with a slit on top to set the stick in place, then just check after 30 minutes or an hour if it is still upright. I noticed that if I insert a stick when it's near frozen, the stick easily comes off once I unmold.
In unmolding, I hold the plastic bottom under a running cold water for a few seconds and then lightly push the ice pop up.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Over medium heat, mix together the evaporated milk, heavy cream, sugar and salt and bring to a simmer, DO NOT BOIL.
2 Beat the egg yolk and add a tablespoon at a time of the mix while beating vigorously so as not to scramble the egg. This is called tempering.
3 Add the egg yolk mix back to the pot and simmer. Turn the heat off, strain and then add the pureed strawberries and few drops of red food color.
4 Put in individual molds and cover with aluminum foil with a slit in the center. Insert the stick and set upright.
5 After 30 minutes, check to see if the sticks are still vertical and not slanted.
6 Best if served after freezing overnight.
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