Strawberry And Cream Popsicles

Ingredients

• 16 ounces strawberries – hulled and roughly chopped
• 0.25 cup granulated sugar
• 1 tbsp lemon juice – freshly squeezed
• 1 cup heavy cream
• 1 cup whole milk
• 0.25 cup granulated sugar
• 0.5 tsp vanilla extract
• 0.125 tsp kosher salt

Instructions

1. Combine the strawberries, 0.25 cup granulated sugar, and lemon juice in a bowl. Toss and let macerate until very juicy, 10–15 minutes.
2. Blend the macerated strawberries and their juices to a mostly smooth puree with a few small pieces remaining; do not strain. Transfer to a spouted cup for easy pouring.
3. In a separate bowl or large measuring cup, whisk together the heavy cream, whole milk, 0.25 cup granulated sugar, vanilla extract, and kosher salt until the sugar dissolves and the mixture is smooth, 1–2 minutes.
4. Divide the strawberry puree among 10 popsicle molds, filling each about halfway. Tap the molds on the counter to release air bubbles. Freeze until the surface is just set but the center is still soft, 30–40 minutes.
5. Top each mold with the cream mixture, leaving about 0.25 inch of headspace. For a gentle swirl, lightly drag a skewer through both layers once. Insert sticks and secure.
6. Freeze until completely solid, 4–6 hours, until the pops release cleanly from the mold.
7. To unmold, run warm water over the outside of the molds for 10–15 seconds and pull straight up. Serve immediately or store pops in an airtight freezer bag for up to 1 month.