SANGRIA ICE POPS
Provided by Bobby Flay
Categories dessert
Time 8h35m
Yield makes 10 to 12 ice pops
Number Of Ingredients 9
Steps:
- In a medium saucepan, reduce the wine to about 2 1/2 cups. While still hot, add the remaining ingredients and steep overnight, refrigerated.
- Strain the mixture and fill ice pop molds; freeze until solid.
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- Gather Ingredients. 2 cups heavy cream. 1 cup whole milk. 3/4 cups granulated sugar. 6 large egg yolks. 2 cups of soft rose wine. 3 tablespoon triple sec (can be substituted with orange juice)
- Heat Up Cream and Make Your Custard. In a large sauce pan over medium heat, bring cream and milk to a simmer. While you are heating up your cream, whisk 3/4 cup of sugar and egg yolks until it looks like a weird lemon pudding.
- Refrigerate. Pour the custard mixture into a baking dish. Place in the refrigerator for 1 and a half hours to cool. Acknowledge, that again, it's okay to spill half of it on the counter.
- Prepare Sangria Mixture. Pour 2 cups of wine and 3 tablespoons of triple sec into a large bowl. Do not pour yourself a glass of wine because it is only 2 pm and you need to study.
- Strain the Berry Mixture. 15 minutes before the custard is done cooling, ladle 1 cup of wine marinade from the berries into a measuring cup to save for later.
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