Today’s Recipe: Apricot & Vanilla-bean Custard Popsicles

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APRICOT VANILLA-BEAN CUSTARD POPSICLES

PREP TIME: 25 MINUTES, PLUS 4 HOURS FREEZING
COOK TIME: 15 MINUTES
MAKES: TEN 3-OZ POPSICLES

8    medium apricots, peeled, pitted and diced (about 2 1/2 cups)
1    cup cream
1/2 cup milk
1/4 cup sugar
2    egg yolks
1    vanilla bean

1. Evenly divide apricots between ten 3-oz Popsicle molds (we used a Norpro Ice Pop Maker, available on Amazon.com, which makes ten 3-oz pops at a time and has a handy lid to keep Popsicle sticks in place).
2. In a medium saucepan, combine cream, milk, sugar, and egg yolks.
3. Cook over medium-low heat, stirring frequently, until mixture has thickened; remove from heat.
4. Cut open vanilla bean and scrape out seeds. Add seeds to custard and mix well.
5. Evenly divide custard between molds. Remove any air bubbles from molds, clean up any spills, and place in freezer.
6. After about 1 1/2 hours, remove molds from freezer and place a Popsicle stick in the center of each mold (if using the Norpro mold, you can put the lid on before inserting the sticks to keep them in place). Freeze until set (about 2 1/2 hours).

Gather ingredients.

apricot_pops_5890 Evenly divide 8 peeled and diced apricots (about 2 1/2 cups) between ten 3-oz Popsicle molds (we used a Norpro Ice Pop Maker, available on amazon.com, which makes ten 3-oz pops at a time).

apricot_pop_5971 Add 1 cup cream to a medium saucepan.

apricot_pop_5980Add 1/2 cup milk.

apricot_pop_5985Add 1/4 cup sugar.

apricot_pop_5989Add 2 egg yolks.

apricot_pop_5995Cook over medium-low heat, stirring frequently, until mixture has thickened; remove from heat.

apricot_pop_6000Cut open vanilla bean and scrape out seeds.

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apricot_pop_6012Add seeds to custard and mix well.

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apricot_pop_6018Evenly divide custard between molds. Remove any air bubbles from molds, clean up any spills, and place in freezer.

apricot_pops_6029After about 1 1/2 hours, remove molds from freezer and place a Popsicle stick in the center of each mold (if using the Norpro mold, you can put the lid on before inserting the sticks to keep them in place). Freeze until set (about 2 1/2 hours).

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Leave a comment 8 Comments

  1. Winnie Nielsen says:

    Now this is one gourmet popsicle! Beautiful to look at and I bet it is absolutely delicious.

  2. Karlyne says:

    I bet it won’t make it into the popsicle molds at my house. I’ll let you know!

  3. Diana Burns says:

    This sounds delicious. I was wondering about two things: 1. Can dehydrated apricots be used and if so what amount is needed? 2. Can this mixture be placed in an ice cream maker instead of a mold?
    Thanks and I really enjoy this site.

    • Megan says:

      We’ve never tried them in an ice cream maker but I imagine you could follow ice cream maker’s directions and come up with something delicious. Dehydrated apricots could work too. Good luck experimenting!

  4. Krista says:

    Oh my goodness! Those popsicles look absolutely delicious! I wish I was eating one right now. We don’t have a popsicle mold, so now I will have to get one. These are a must try for the summer.

  5. sherri young says:

    This looks delicious.

  6. Carol S says:

    Any thoughts on using coconut cream instead of the dairy cream and milk? Or maybe the cooking helps with the lactose intolerance issue? These look so good.

    • MaryJane says:

      Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:
      Hi Carol,
      Cooking the milk in the recipe will not help with any lactose intolerance issues. Unfortunately, we didn’t test a dairy-free version of this recipe, but coconut cream and coconut milk in place of the cream and milk should work in the recipe. Give it a try and let us know how it turns out!

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