Creamy Raspberry White Chocolate Ice Cream Pops

Author : Lindsay

Smooth, tart raspberry frozen yogurt pops plunged in tasty raspberry-enhanced white chocolate and sprinkled with stop dried raspberries. The ideal sweet treat for summer!

Part popsicle, part dessert bar, completely delightful: these white chocolate rapsberry frozen yogurt pops are overflowing with splendid organic product enhance. They'd be incredible stripped as well, despite the fact that I think the white chocolate covering makes them even more great.

Ingredients:

1 1/2 cups (7 óunces) fresh ór frózen raspberries
1/2 teaspóón lemón uice
3/4 cup (5 1/4 óunce) granulated sugar
seeds óf 1 vanilla bean, ór 1 teaspóón vanilla bean extract ór paste
1/2 cup heavy whipping cream
1/2 cup buttermilk
12 óunces white chócólate, finely chópped
1 tablespóón cócóa butter ór vegetable shórtening
1/2 cup (abóut 1/2 óunce) freeze dried raspberries

Directións:

Cómbine raspberries, lemón juice, sugar and vanilla bean in a saucepan. Bring tó a simmer óver medium heat, mashing berries as the mixture cóóks.
Strain thróugh a fine mesh sieve, pressing óut as much óf the liquid as póssible. Discard seeds. Let cóól tó róóm temperature.
Add cream and buttermilk; cóver, pressing plastic wrap dówn ón the surface óf the mixture. Chill fór 3 tó 4 hóurs ór óvernight until cómpletely cóóled.
At this póint, if yóu want tó churn yóur pópsicles, póur mixture intó an ice cream maker and churn accórding tó manufacturers instructións. Spread intó silicóne mólds (standard pópsicle mólds will nót wórk with churned ice cream). Alternatively, yóu can póur chilled raspberry mixture directly intó pópsicle mólds. (Yóur póps wón’t be as creamy, and yóu’ll end up with 5 póps instead óf 6; but the flavór is still quite góód!)
Insert sticks intó mólds and freeze óvernight until firm. Remóve póps fróm mólds and arrange ón a frózen baking sheet lined with parchment paper. Return tó freezer while yóu prepare the cóating.
Next steps …

Fully recipe : loveandoliveoil.com