The Most Patriotic Fourth of July Pops I’ve Ever Seen

It’s 100 plus degrees out­side my win­dow right now. A quick check of my phone reveals a string of 100 degree days stretch­ing to and past the Fourth of July. Def­i­nitely a heat wave!

I love the sun, but I’ll never admit to lov­ing the heat. I wilt pretty dang fast and can no more relate to those who revel in the high temps than I can to some­one who enjoys feel­ing like their skin is blis­ter­ing and peel­ing right off their frame.

While the Fourth of July is usu­ally my favorite hol­i­day, I feel a lit­tle less inclined to plan an out­door shindig this year. Noth­ing cuts into my appetite like stand­ing over a hot grill in record set­ting temps. I think we’ll plan some indoor food and fun this year and cozy up to the AC vent. I’ll grab one of these Patri­otic Pops and try to cool off from the inside too! Let’s just hope the tem­per­a­ture drops enough that we can enjoy some fire­works or it’s really going to feel like a dif­fer­ent hol­i­day altogether!

Fourth of July Pops

These pops are made with a cus­tard base but I swear, If you fol­low the direc­tions, they are a piece of cake! Wait, no, that was two years ago.…..

Really though, don’t be intim­i­dated. It’s just some stir­ring and strain­ing. No big.

The Pop­si­cle mold came from Ama­zon. I love the retro shape of the fin­ished pops.

The Most Patri­otic Fourth of July Pops I’ve Ever Tasted

Ingre­di­ents

  • 3 egg yolks
  • 2/3 cups gran­u­lated sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 tea­spoons vanilla
  • 3 Table­spoons cream of coconut (the sweet, thick stuff from the cock­tail section)
  • 3 Table­spoons rasp­berry puree (this amount is so small that I rec­om­mend just mash­ing them up by hand and star­ing the seeds out)
  • red and blue gel food coloring

Instruc­tions

  1. In a large bowl put the 1 cup whole milk and the 3/4 tea­spoons vanilla. Place a strainer over the top of the bowl and set aside.
  2. In a bowl, put the three egg yolks and 1/3 cup of the gran­u­lated sugar. Whisk together and set aside.
  3. In a medium, heavy bot­tomed saucepan, put the 2 cups of heavy cream and 1/3 cup of the sugar.
  4. Stir until mixed well and bring almost to a boil.
  5. When hot enough to almost boil, slowly add (while whisk­ing con­stantly), a ladle­ful of the hot cream/sugar mix­ture to the whisked eggs and sugar.
  6. Mix well with the whisk.
  7. Add another ladle­ful of hot cream/sugar. Mix well.
  8. Con­tinue until all hot cream is added and whisked into the egg mixture.
  9. Pour the whole con­coc­tion back into the pan you heated the cream in..
  10. On medium heat, bring to a low boil, whisk­ing con­stantly to avoid lumps.
  11. Let softly boil for one minute to thicken mixture.
  12. Pour into strainer on top of the bowl with the milk. This will catch any cooked egg bits if any.
  13. Chill the cus­tard mix­ture in the refrig­er­a­tor for sev­eral hours.
  14. Divide the cus­tard mix­ture into three small bowls. (If you want each mix­ture to be close to equal, mea­sure in exact thirds, and then put two table­spoons from bowls #1 and #3 into bowl #2.
  15. Into bowl #1, stir in the 3 Table­spoons of rasp­berry puree. The mix­ture will be pink, not red, so add a few drops of gel food col­or­ing and mix to your desired color.
  16. Leave bowl #2 white.
  17. Into bowl 3#, stir the 3 table­spoons cream of coconut and then color with blue gel col­or­ing until it reaches your desired blue color.
  18. For pops like the ones pic­tured here, divide the red cus­tard mix­ture into 10 pop­si­cle molds. Then divide the white on top of the red. Then spoon the blue over the top of the white. The col­ors will nat­u­rally swirl together. Freeze for sev­eral hours. Prefer­ably overnight.
  19. You will prob­a­bly need to run a lit­tle warm water over the pops to loosen. Not much though, these pops have a seri­ously low melt­ing point.
  20. If a more defined color palette is what you want, put in the red and freeze for an hour or so, then add the white and chill again, adding the blue last and chill­ing for sev­eral hours before un-molding.
http://secretlifeofachefswife.com/anthologie/desserts/the-most-patriotic-fourth-of-july-pops-ive-ever-seen

Fourth of July Pops

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2 Comments

  1. These are gor­geous Tammy! I love 4th of July — fav hol­i­day. But I totally get the need for ac relax­ation. And these wouldn’t melt as fast! Gotta try mak­ing them.

  2. Uaaau this is amaz­ing:) Love it!

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