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Dessert
8 mini creamsicles/4 large creamsicles
40 minutes
20 minutes
Chef Tom Fraker
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar, divided use
2 Melissa's Vanilla Beans, split lengthwise
4 egg yolks
½ teaspoon pure vanilla extract
2 pints fresh or frozen raspberries
⅓ cup water
¼ cup chocolate chips
Popsicle sticks
Popsicle molds
In a saucepan over medium heat, scald the milk, cream, ½ cup of sugar and the vanilla bean (pod and seeds), stirring constantly. In a small bowl, whip the egg yolks with ¼ cup of sugar until smooth, like a ribbon. Pour some of the scalded liquid into the egg mixture and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon. Strain mixture into a bowl and stir in the vanilla extract. Place the mixture in the refrigerator and chill completely. Place in an ice cream maker and freeze according to the manufacturers directions.
Add the frozen raspberries to a blender. Add the rest of the sugar and the water and mix until smooth. It should be thick. Pour the mix in a bowl and fold in the chocolate chips. Quickly fill the mold halves almost to the top. Place in the freezer and chill until completely frozen.
Next, add the ice cream to the molds, place a stick into the lower center of half of them, put the halves together and freeze until completely set. Remove the molds and enjoy.
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