6 egg yolks passed through a fine-mesh sieve
1 1/4 cups of condensed milk (395 g)
5 cups of whole milk (1.2 L)
1/4 cup of cornstarch
2 cups of heavy cream (480 g)
1 tablespoon of vanilla extract
These ingredients are for one recipe. To serve 20 people, prepare two recipes separately.
For the fruit syrup
400g of frozen or fresh strawberries, raspberries, or any preferred fruit
1/2 cup of granulated sugar
For the chocolate syrup
200 g of semi-sweet chocolate
1/2 cup of whole milk
6 egg yolks passed through a fine-mesh sieve
1 1/4 cups of condensed milk (395 g)
5 cups of whole milk (1.2 L)
1/4 cup of cornstarch
2 cups of heavy cream (480 g)
1 tablespoon of vanilla extract
These ingredients are for one recipe. To serve 20 people, prepare two recipes separately.
For the fruit syrup
400g of frozen or fresh strawberries, raspberries, or any preferred fruit
1/2 cup of granulated sugar
For the chocolate syrup
200 g of semi-sweet chocolate
1/2 cup of whole milk
In a saucepan, combine the first four ingredients and bring to a simmer over low heat, stirring constantly with a wooden spoon until it starts to thicken and rise
Remove from heat, add heavy cream and vanilla extract, and mix well
Grease the bottom of an 11 x 28.5 cm English muffin tin with butter
Place a piece of parchment paper on top, then pour in the popsicle mixture
Cover and freeze until solid
Retrieve from freezer 1 hour before serving and refrigerate
Make the fruit syrup: puree the fruit in a liquidizer or processor to obtain a thick liquid
Combine with sugar in a saucepan and bring to a boil over medium heat, stirring occasionally
Remove from heat and let cool
Prepare the chocolate syrup: melt the chocolate in a double boiler and combine with milk
Mix well until smooth
Remove from heat and reserve
Unmold the popsicle and remove from parchment paper
Serve with the syrups on the side
432 calories per serving
