Friday, August 10, 2012

Peaches and Cream Ice Pops

After getting a case of some of the most delicious peaches ever, last year, I have been anxiously awaiting the arrival of peach season.  As soon as I spotted the 49 cent/lb sale, I knew it had arrived.  We headed off to the store and carefully picked about 20 pounds of the beautiful and fragrant fruit.  I was so excited I got them home and waited for them to become ripe enough to enjoy.  Almost giddy with anticipation, I cut into the first peach and topped it with a dollop of whipped cream.

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!!!

Are you looking for the perfect sweet treat to celebrate the summertime flavors?  These Raspberry Lemonade Cupcakes are the summer dessert of your dreams!!!

Raspberry Lemonade Cupcakes are quick and easy with a gourmet flavor!

Seasonal fruit in an ice pop is a family favorite, check out these ice pops!

Packed with vitamin c, antioxidants  and power boosting protein, this Raspberry Lemonade Yogurt Ice Pop is the perfect summer treat!

Blueberry Vanilla Yogurt Popsicles are packed with vitamin C, antioxidants & power boosting protein.  Low calorie refreshing treats!
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

Click here for a printable version of this recipe - The Slow Roasted

All recipes, photography and content are copyrighted by The Slow Roasted Italian and  No commercial use is authorized, without written consent from The Slow Roasted Italian and   All rights reserved.  The Slow Roasted Italian © 2011-2012.


  1. Peaches, peaches, peaches. Love me some peaches! You know how to make me drool! These sound terrific. I must make another visit to the farmer's market to see if there are any peaches left! Have a great weekend.

  2. First of all, that is a very cool popsicle mold! Second, I'm totally picturing Chad taking this shot while we were on the phone yesterday. ;) Are you sure it was a million degrees outside? Those look icy cold!

  3. Those look terrific and super delicious. I have had a hard time trying to find good peaches... but did get some yesterday as I was driving home, now wish I bought more... the farmer's market is over an hours drive away!

  4. Your work (as a couple) is superb. That's all I have to say. Wow. (okay "wow" was all I had to say) [Seriously, just shut up] :x ;)

  5. What do you mean by 1 cup 2% milk?


If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤