Peaches-and-Cream Ice Pops

They say good things come in small packages, and sure enough, these decadent ice pops -- three inches tall, minus the sticks -- are downright delicious, blended from fresh peaches and heavy cream. Hand them out after you exchange vows, or pass them around late-night once the dancing heats up. One warning: We bet you can't eat just one.

  • Yield: Makes 10
Peaches-and-Cream Ice Pops

Photography: Johnny Miller

Source: Martha Stewart Weddings, Summer 2011

Ingredients

  • 4 large egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1 cup peeled and diced peaches (2 to 3)

Directions

  1. Fill a large bowl with ice water for an ice bath, and set aside. Whisk egg yolks and sugar until pale yellow and well mixed, about 2 minutes. Bring milk and heavy cream to a simmer in a medium saucepan over medium heat. Reduce heat to low. Add about 1/3 cup of the hot milk mixture to the egg-yolk mixture, whisking constantly, to warm it without cooking it. Then add egg-yolk mixture to the saucepan with the rest of the hot milk.

  2. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream, 4 to 5 minutes. Strain custard into a medium metal bowl, and stir in the peaches. Set the bowl in the ice bath to chill. Once it's cold, pour into ice-pop molds, and freeze.

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