Kid Friendly - Dessert
Berry Custard Popsicles
Berry Custard Popsicles
Yields 10 Servings
Prep + Chill Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Made with fresh strawberries, blueberries, and a rich egg-based custard, they’re incredibly creamy, flavorful, and extra indulgent. They’re perfect for hot afternoons, backyard hangs, and patriotic celebrations.
The homemade custard gives these popsicles a smooth texture and classic dessert flavor that takes them far beyond ordinary frozen treats.
Ingredients
Strawberry Puree
- 2 cups fresh strawberries
- 1 tsp sugar
- 1 tsp lemon juice
Popsicles
- 4 Large Rosemary Farm Egg Yolks
- 1/2 cup granulated sugar
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup strawberry puree (strained for smooth pink base)
Fruit Swirls
- 3/4 cup diced fresh strawberries
- 1/2 cup fresh blueberries
- 1-2 Tbsp sugar (optional, if berries aren't sweet)
Instructions
- Wash and hull 2 cups of fresh strawberries. Add to a food processor with 1 tsp of sugar and 1 tsp of lemon juice. Blend for 30 – 45 seconds. Strain through a fine mesh sieve for smoother texture. Set aside.
- Whisk egg yolks, sugar, cornstarch, and salt in a large bowl until pale. Set aside.
- In a saucepan, heat milk and cream over medium until steaming (not boiling).
- Drizzle about ½ cup of the hot milk mixture into the yolks while whisking to temper.
- Pour mixture back into the saucepan.
- Cook over medium-low, stirring constantly, until thick and reaches 170–175°F (and coats the back of a spoon).
- Remove from heat. Stir in vanilla. Cool slightly, then whisk in strawberry purée. Transfer mixture to refrigerator to cool completely.
- Lightly mash strawberries in a separate medium bowl. Add blueberries and sugar. Stir to mix well. Let sit 10 minutes to release juices.
- Spoon 1–2 tablespoons custard into molds. Add a small spoonful of berry mixture then add more custard to make layers.
- Use a skewer to gently drag berries downward once or twice. Don’t overmix.
- Cover mold, insert sticks and freeze overnight or until set. Unmold and serve.
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