Roasted Strawberry Rhubarb Custard Popsicles

Indulge in the delightful combination of roasted strawberries, tangy rhubarb, and creamy custard in these refreshing popsicles. Perfect for a sunny day treat!

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup rhubarb, chopped
• 2 tablespoons honey
• 1 cup whole milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 375F 190C

Place strawberries and rhubarb on a baking sheet lined with parchment paper, drizzle with honey, and roast for 20-25 minutes or until soft and caramelized

In a saucepan, combine milk and heavy cream

Heat over medium heat until it starts to simmer

In a separate bowl, whisk together egg yolks and sugar until pale and creamy

Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon

Remove from heat and stir in vanilla extract

Let the custard cool slightly, then fold in the roasted strawberries and rhubarb

Pour the mixture into popsicle molds, insert sticks, and freeze for at least 6 hours or until fully set

Once frozen, remove the popsicles from the molds and enjoy!