Strawberries And Cream Popsicles - cooking recipe

Ingredients

3/4 cup granulated sugar, 1/3 cup dissolved in 3 tbsp water
1/2 lb strawberries, hulled
1 tsp lemon juice
2/3 cup milk
2/3 cup heavy cream
1 None vanilla bean, seeds scraped
4 None egg yolks

Preparation

For the strawberry sorbet, puree the strawberries in a blender. Strain then discard the solids. Mix in the sugar syrup and lemon juice and set aside to cool.
For the ice cream, place the milk, cream, remaining sugar and vanilla bean scrapings in a saucepan and bring to a boil. Meanwhile, whisk the egg yolks and sugar until creamy. Whisk 1/3 of the hot mixture into the eggs then mix back into the main milk and cream mixture. Gently heat until thickened. Pour into a bowl and set aside to cool.
To make the popsicles, divide the strawberry sorbet between 12 popsicle molds then pour in the vanilla ice cream mixture. Freeze for 1 hour then insert the popsicle sticks into the molds and continue to freeze for another 3-4 hours, until frozen.