I love traveling, but I also love coming home to sweet sweet Canada where I can drink water straight from the tap, eat a different cuisine for each meal, and never have to worry about pick pockets.
What better way to celebrate this lovely country on Canada Day than by hanging out enjoying the sun and some homemade red and white popsicles?
These chilly treats are made of layers of creamy vanilla custard and strawberry-raspberry puree. Unlike icy popsicles made from juice, both layers offer a luscious texture and intense flavor. A gourmet version of a grocery store favorite.
Kenwood sent me a Cooking Chef mixer to test out in my kitchen and the custard layer gave me the perfect opportunty to use it's induction cooking feature. Whole milk, whipping cream, egg yolks, sugar, and a pinch of salt was poured into the bowl, whisked, and then the machine gently heated and stirred the custard until thick.
While my robot/spaceship mixer was doing my bidding, I chopped up strawberries and washed some raspberries for the berry layer. Those got loaded into the blender attachment with a squeeze of lemon, secured onto the top of the mixer, and pureed until smooth.
Since some batches of berries are sweeter than others,I find it's better to add sugar to taste than it is to follow a recipe's exact amount. For one cup of strawberries and one cup of raspberries I measured out 1/3 cup of sugar but left 2 - 3 TBSP of sugar behind once the mixture reached that nice balance of sweet and tart.
The popsicle molds are filled however you wish: more custard and less berry, more berry and less custard, all berry, all custard. Nobody can tell you want to do, you're king! King of the popsicle molds. (Although these are for Canada Day.. so technically you should be Prime Minister of the popsicle molds. Less fun because the layer decision has to go to vote).
Just let the first layers freeze enough before adding the next one to prevent too much bleeding. I personally like a bit of mixing between the layers, so I chill the custard until semi solid and then add the berry layer.
The custard needs a little more time than the berry layer to get it nice and solid for clean removal, so I like to let these babies chill out over night before removing and enjoying. A quick dip in some warm water and the plastic molds slip off easily..
Happy Canada Day!
Vanilla and Red-Berry Canada Day Popsicles
Vanilla Custard Layer
1 2/3 cups whole milk
1/2 cup whipping cream
3 egg yolks
1/3 cup sugar
2.5 TBSP cornstarch
1/4 tsp salt
2 tsp vanilla extract
1. Whisk together the milk, cream, yolks, sugar, cornstarch and salt in the bowl of the mixer.
2. If using a Kenwood Chef: Fit the mixer with the U-shaped flexible beater and set the temperature to 90 degrees. Stir on 1 for 8 minutes (or until thickened) scraping the bowl down halfway through.
If cooking on the stove top: Place the bowl over a pot of gently simmer water and whisk constantly until the custard has thickened (approximated 8 - 12 minutes)
3. Pour the custard into popsicles molds (you can fill them fully, halfway, or just add a little. It's up to you). Refrigerate any leftover custard. Allow to freeze until semi-firm before adding the berry layer. For clean layers, allow to freeze until firm before adding the next one.
1 cup chopped strawberries
1 cup raspberries
squeeze of fresh lemon
sugar to taste (approx. 1/3 cup or less)
1. Place the berries in a blender with the lemon juice and a few tablespoons of sugar. Blend until completely smooth.
2. Taste the puree and increase the sugar one tablespoon at a time until it reaches your desired level of sweet and tart.
3. Pour the berry puree into the molds, add the sticks while the mixture is still soft enough to push them in, and freeze until completely firm (ideally overnight).
4. To release the popsicles from the mold, briefly dip in hot warm or run hot tap water over the mold before pulling on the stick.
Note: I received this product from Kenwood in exchange for authentic, first hand reviews of the company’s offerings; All opinions are entirely my own. This post is in compliance with the FTC and its regulations.