FROZEN STRAWBERRY-VANILLA POPS

By BobD

Ingredients

• 12 SERVINGS
• 1 lb strawberries, hulled and halved
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice
• 2 pints premium vanilla ice cream
• EQUIPMENT: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden sticks

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Mash strawberries in a large bowl with a potato masher or a fork.

Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes.

Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total.

Spread evenly in a 13- by 9-inch baking dish and freeze while strawberry mixture chills.

Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).

COOKS NOTE: If you don't want to make pops, freeze strawberry-topped ice cream until firm, then scoop into bowls.