We have a contender for most useful cookbook of the summer! Ice Pops! (Exclamation point included.) This collection of 50 inventive frozen treats on a stick will keep you cool all summer long. Remember: Small-batch is always better.
This very tangy creamy English classic is satisfaction immortalized in ice.
- 1 1/4 cups water
- 1/2 cup granulated sugar
- 14 ounces rhubarb, trimmed and roughly chopped
- 1 3/4 cups whole milk
- Scant 1 cup heavy cream
- 4 egg yolks
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- A pinch of salt
For the rhubarb:
- Put the water and sugar in a medium saucepan and bring to a simmer.
- Simmer until the sugar has dissolved.
- Add the rhubarb and simmer for an additional 10 minutes, or until the rhubarb has broken down. Remove the pan from the heat.
For the Custard:
- Pour the milk and cream in a saucepan over low heat.
- Beat the egg yolks and sugar together in a heatproof bowl. When the milk starts to simmer, take it off the heat and spoon a few ladles of it into the egg mixture. Whisk it well, then pour it back into the pan.
- Heat up the mixture again over low-medium heat, stirring constantly, until it has thickened enough to easily coat the back of a wooden spoon. Do not let it boil.
- Pour it immediately into a bowl, stir in the vanilla and salt, and let it cool down before refrigerating it for a couple of hours or overnight to thicken.
- Spoon alternate layers of rhubarb and custard into your ice-pop molds, leaving 1/4 inch at the top to let the mixture expand when it freezes.
- Insert the ice-pop sticks and freeze.
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