22 Aug Peach Popsicle Recipe

Summer is quickly winding down and I intend to enjoy every last moment of this weather for as long as I can. This is my favorite time of year because it means being outdoors, wearing sundresses, and eating lots of ice cream! Before the summer ends, I wanted to put together a popsicles post. Since it’s National Eat a Peach Day I though peach popsicles would be fitting!

For these popsicles, I made a creamy cold custard and layered it with Bai’s Nariño Peach Tea. I could hardly wait for these to freeze up before unmolding them and devouring them! Not to mention, they layered stripes make the popsicles look really cute.

Scroll down for the recipe and enjoy.


xo Jus

Ingredients
1 bottle of the Bai Peach Tea
For the ice cream:
4 large egg yolks
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
1 cup whole milk
Directions:
In a medium bowl whisk together the eggs, sugar, and vanilla until the mixture lightens in color to a pale yellow and doubles in volume. Set aside.
In a small saucepan over medium heat, heat up the heavy cream and whole milk. Cook just until it starts to simmer. Remove from heat. Pour a small amount of the milk mixture into the egg mixture. Whisk to combine. Be careful not to pour too much milk mixture into the egg mixture or the heat from the milk will cook the eggs to quickly! Continue to pour the milk mixture into the egg mixture (you want to pour about half of the milk mixture in). Whisk constantly. Once it is full combined, add the egg mixture back into the sauce pan and set it on low heat.
Stir mixture with a spoon and cook until you have a thick, custard like consistency. It should be able to coat the back of the spoon. Once the mixture has thickened, remove from heat and chill in an ice bath.
You can use this as soon as it has cooled or store in the refrigerator until ready for use.
To assemble the ice pops, you will want to layer the peach tea and the creamy custard. Pour enough peach tea to cover the bottom of each popsicle mold. This will be the first “stripe” in the ice pop so it should fill the mold about 1/4 of the way up. Place the popsicle mold into the freezer until the tea is complete frozen. Add your second “stripe” by filling each mold with the custard until the mold is half full. Put in the freezer and freeze until semi hard. Remove and place popsicle stick into the center of each mold. Place back in the freezer and freeze until hard. Continue to fill the popsicles by alternating between peach tea and custard. Make sure you let each layer freezer before adding the next or they will run together!
Once the entire mold is full, place in freezer for at least 4 hours. When you are ready to serve, run the mold under warm water to loosen the popsicle. Remove the popsicles and enjoy!
*Peach tee provided c/o of Bai. All opinions are my own 🙂
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