Strawberry and Banana Ice Cream Popsicles
MagicalButter
20
Ingredients
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2 cups Heavy Cream
7 grams Decarbed Herb
MagicalButter Machine
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1 Diced Banana
¾ cup Diced Strawberries
⅓ cup Sugar
2 Egg Yolks
½ tablespoon Vanilla Paste
1¼ cup Magical Heavy Cream (Included Recipe)
⅔ cup Whole Milk
Directions
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Place all the ingredients in the MagicalButter machine and set to 160 Fahrenheit for 2 hours.
Pour the cream into a container and set aside. You can easily store it in the fridge or in the freezer.
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In a small saucepan, place the Magical cream, milk and vanilla and bring it to a simmer on medium-high heat.
In a medium size bowl, place the sugar and eggs and whisk until it becomes white and thick.
Pour half the hot cream over the egg sugar mixture.
Bring the mix back into the pot with the leftover cream and cook while stirring with a spatula until it coats the back of a spoon or 172 Fahrenheit.
Pour the ice cream base in a bowl and over another bowl of ice and cool it down asap while keeping stirring.
Transfer into a container with a lid and place it the fridge until it’s completely cold.
Place the strawberries with 2 tablespoons of water in a small saucepan and cook them over medium heat.
Once cooked, place it aside and cool down.
Split the cold ice cream base into two.
Place the banana and half the ice cream base in a high-speed blender. Mix well and pour the ice cream mix in your popsicles mold (with the wooden stick).
Repeat the last step with the strawberries.
Place all your ice cream molds in the freezer until fully frozen (about 6-8 hours).
Remove the popsicles from the molds and enjoy!
