- Prep time
- 10 minutes, plus 3–4 hours chilling PT0.16666666666667M
- Cook time
- 8–10 minutes PT10M
- About 10 servings
The secret to making these sweet summer "creamsicles" with a raspberry twist is our Fresh to Market Whole Milk sourced from family farms right here in California!
Note: You will need a candy thermometer, ice cream machine and popsicle molds to make these tasty treats.
- 3 cups raspberries
- 5 large egg yolks
- 1 cup heavy cream
- 1 cup Fresh to Market Whole Milk
- ⅔ cup plus 3 tablespoons sugar, divided
Place raspberries in a blender and puree on high until smooth. Pass puree through a mesh strainer to remove the seeds; set aside.
Place egg yolks in a work bowl. In a small sauce pot, heat cream, milk and ⅔ cup sugar over medium heat until it reaches about 160°F, then remove from heat. Temper egg yolks by slowly stirring in ½ cup of the hot cream mixture at a time. Once fully incorporated, pour cream and egg mixture back into sauce pot over medium-low heat. Heat to 165°F while constantly stirring with a rubber spatula.
Remove from heat, stir in 1 cup of raspberry puree and strain mixture into a work bowl. To chill, set work bowl in an ice bath. Transfer to an ice cream machine and churn according to the manufacturer’s instructions.
Combine remaining sugar and raspberry puree and place in freezer until ice cream is finished churning. When ice cream is done, fold in chilled raspberry puree stirring only 2–3 times to create a swirl effect. Transfer to chilled popsicle molds and freeze until set, about 3–4 hours or overnight.