No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Photography: Johnny Miller

advertisement

advertisement

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. Step 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. Step 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.

Source
Martha Stewart Weddings, Summer 2011

Related Topics

advertisement

advertisement