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!
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
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
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.
In a bowl, put the three egg yolks and 1/3 cup of the granulated sugar. Whisk together and set aside.
In a medium, heavy bottomed saucepan, put the 2 cups of heavy cream and 1/3 cup of the sugar.
Stir until mixed well and bring almost to a boil.
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.
Mix well with the whisk.
Add another ladleful of hot cream/sugar. Mix well.
Continue until all hot cream is added and whisked into the egg mixture.
Pour the whole concoction back into the pan you heated the cream in..
On medium heat, bring to a low boil, whisking constantly to avoid lumps.
Let softly boil for one minute to thicken mixture.
Pour into strainer on top of the bowl with the milk. This will catch any cooked egg bits if any.
Chill the custard mixture in the refrigerator for several hours.
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.
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.
Leave bowl #2 white.
Into bowl 3#, stir the 3 tablespoons cream of coconut and then color with blue gel coloring until it reaches your desired blue color.
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.
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.
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.