- Prep Time:
- 20 min
- Cook Time:
- 10 min
- 1 cup (250 mL) hulled and halved strawberries
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) granulated sugar
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- Pinch salt
- 1 cup (250 mL) milk
- 2 egg yolks
- 1 tsp (5 mL) vanilla extract
Combine strawberries, water and sugar in blender. Purée until smooth. Divide half the mixture evenly between 10 (2 oz/60 mL) popsicle molds (only fill 1/3 of the way up each mold). Freeze for 30 minutes or until surface is set.
Meanwhile, stir sugar with cornstarch and salt in medium saucepan; whisk in milk until smooth. Cook over medium heat, stirring constantly, for 7 to 10 minutes or until thickened.
Beat egg yolks in heatproof bowl; whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into saucepan. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat and strain through fine mesh sieve; stir in vanilla. Set bowl in an ice bath, stirring often, for 20 minutes or until custard is cool.
Carefully spoon custard over semi-frozen strawberry layer (only fill 2/3 of the way up each mold). Freeze for 1 hour or until surface is set. Spoon remaining strawberry mixture over semi-frozen custard layer. Freeze for 6 hours or until completely set. Popsicles can be held in the freezer for up to 1 month.
Serve any remaining strawberry and custard mixture with biscuits or scones for a quick strawberry shortcake treat.
Hold the bottom and sides of the mold under warm running water to help the popsicle release easily.