Heaven! Certainly destined for a popsicle, but I could only see peaches and cream...
So, I turned to Martha for some inspiration and here you have these incredibly delicious Peaches and Cream Ice Pops. They are rich and creamy with fresh peach chunks, we can’t get enough of this flavor and I am excited to get more!!!
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Peaches and Cream Ice Pops
makes 10 ice pops
4 large egg yolks
6 tablespoons sugar
1 cup 2% milk
3/4 cup heavy cream
2 cups peeled and diced peaches (4 to 6)
1 teaspoon pure vanilla extract
Prepare an ice bath by filling a large bowl with ice and water and set aside. In a medium bowl 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.
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream (covers the back of the spoon), 4 to 5 minutes. Strain custard into a medium bowl, and stir in the peaches. Set the bowl in the ice bath to chill. Once it's cold, pour into ice-pop molds. Freeze 6-24 hours. Serve and enjoy!
Recipe adapted from Martha Stewart
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