Raspberries & Creme Ice Pops

With summer quickly approaching, it's time to bust out the ice cream maker again.  That was my intention when I made the vanilla custard base or the creme in these raspberries & creme pops.  A carton of whole milk sat in the fridge, waiting to be made into creamy frozen treats.  Last year, I made earl grey, green tea, peanut butter cup, strawberry, and even butterbeer ice cream - let's keep it simple this time, I thought.  

I recalled seeing some ice cream recipes I wanted to try in Michel Roux's Desserts cookbook, which Justin had kindly sent over months ago. When I landed on the page for vanilla ice cream; the photos were so dreamy, I knew I had to make it - what's more simple than vanilla?  Roux's vanilla ice cream recipe is basically a creme anglaise recipe, with the option of adding heavy cream to it - which, I didn't go out of my way to purchase.  

This was my first time making creme anglaise, and only my second time making a French-style (with egg yolks) ice cream, so I was a bit nervous about messing it up.  Please do not take your eyes off of the custard mixture at the end - and stir frequently as the recipe states.  The constant attention will be worth it when you have a rich, creamy custard ready to be poured over just about anything.  I may have gotten distracted for a couple minutes but the custard can be saved by straining any curdled bits through a fine sieve.  

So what happened to my ice cream? When I took the ice cream bowl out of the freezer, I noticed a large pool of blue liquid in the plastic bag (thankfully I stored it in a bag) and realized there must be a crack in the bowl*.  Sigh.  So, what was I supposed to do with all of this fancy creme anglaise besides drink it out of a glass? Well, you make the next best thing - ice cream pops.  Luckily, I had picked up a couple bags of frozen berries recently - and there you have it... improvisation at its best. 

{Recipe after the jump}

*I contacted KitchenAid via Twitter regarding the leaky bowl and they responded immediately, saying the bowl would be replaced, no questions asked. Talk about customer service! Thanks, KitchenAid!

Raspberries & Creme Ice Pops

{Print Recipe}

Yield: 4 pops (or more, see notes below)


Custard/Creme Anglaise
2 cups (500 ml) milk
1/2 cup + 2 tablespoon (125g) sugar
1 vanilla bean, split lengthwise
6 egg yolks

Raspberry Mixture
2 cups frozen raspberries, thawed slightly
juice of 1 lemon
2 tablespoons sugar (more or less, to taste)
1 tablespoon honey (optional)

To make the custard: In a medium saucepan, combine milk, two-thirds of the sugar (or 83g), and vanilla bean and gradually bring to a boil.

Meanwhile, in a heatproof bowl, whisk together the egg yolks and remaining sugar.  Keep whisking until the mixture is pale yellow and is a light ribbon consistency.

Slowly pour the boiling milk into the egg yolk mixture - whisking constantly as you pour.  Pour the warmed yolks and milk back into the saucepan.  Cook over low heat, stirring constantly with a wooden spoon or heat-proof spatula so it does not curdle.  Do not let it boil - custard is ready when it is thick enough to coat the spatula.   Remove from heat and pour through strainer.  Set over bowl of ice and allow to cool.

To make raspberry mixture: In a medium bowl, toss together raspberries, lemon juice, sugar, and honey (if using). Mash some of the raspberries with a fork - if you'd like a smoother consistency, puree mixture in a blender or food processor and strain out seeds.

To assemble: Spoon about 2 tablespoons of the raspberry mixture into each ice pop mold (or half-way). If the mixture is still semi-frozen, insert a wooden popsicle stick into the center of each mold and freeze for 30 minutes.  If not, freeze for 20-30 minutes to firm up mixture before inserting sticks.  Then, transfer custard into a measuring cup with a spout to pour into molds on top of raspberry mixture.  Let freeze for at least 3 hours or until solid.

Unmold pops by running molds quickly under warm water.

Recipe Notes: The custard/creme anglaise recipe makes about 3 cups so you will have about a cup or more leftover (depending on the size of your molds) - use it to top fresh berries, or make more pops with whole raspberries in each mold.  Like I did, here.  

Recipe Source: Custard/Creme anglaise recipe from Michel Roux's "Desserts".