As summers go, I don’t think I can complain too much about this one. Sure, we’ve had our share of rain, but it has not been as unbearably hot as other years. Hurricane season has also gotten a slow start. Usually by this time of the year we’ve had a storm scare or two, but things are kind of quiet in the Atlantic ocean. I try to keep the contents of my freezer to a minimum during hurricane season, which is easier said than done. One of the upsides of having extra freezer space is that there is room now for popsicle molds. I finally got around buying a set of pop molds after years of oohing over so many pretty and tasty recipes on the internet. Freezing pops is a great way to use overripe fruit, leftover desserts, and even that last bit of silken tofu. Some experiments were more successful than others (coconut pops from leftover creme anglaise!), and these white chocolate strawberry popsicles were definitely my favorite from the bunch.
White Chocolate Creme Anglaise
The creme anglaise recipe can be doubled or tripled depending on the capacity/amount of pops your holder has. One of these batches of creme anglaise is enough to fill 4 3 ounce white chocolate strawberry popsicles. It can also be frozen as regular ice cream or served as custard… maybe with some cocoa meringues for a chocolaty take on floating islands! That will probably be my take on this week’s French Fridays with Dorie recipe. 🙂
Once the white chocolate creme anglaise is cooled, chop a few strawberries into bite size pieces. Drop a few berry pieces into the popsicle molds and top with creme anglaise. Repeat one more time until you reach the fill line in your molds. Freeze the pops for at least six hours before enjoying them.
These white chocolate strawberry popsicles would also be great with bits of dark chocolate layered with the strawberries. Raspberries also pair well with the white chocolate!