Thursday, May 8, 2014

Butterscotch Pudding Popsicles


Sweet summertime is so close I can almost taste it.  Admittedly the idea of four kids all day every day all summer is a bit daunting, we have a lot going on this summer, and I feel pretty confident that we'll have a great time together.  Caroline told me last night that she needs to make a list of all the things she wants to do this summer (list making - definitely something she inherited from me!).  When I asked her what she wants to include on the list, she rattled off a few things, and then said "and eat a LOT of ice cream!."  Done and done, sweet girl.

While these pudding pops aren't technically ice cream, neither Caroline or I will quibble over it.  In fact, we will (and did) enthusiastically demolish them in record time.  Growing up, butterscotch was always one of my favorite flavors, and butterscotch pudding was one of my favorite desserts, so these popsicles were definitely a nostalgic blast.  Kind of like eating a frozen Werther's Originals.

 I foresee a lot of popsicles and ice cream in our near future.  Get ready.

Butterscotch Pudding Popsicles
barely adapted from Smitten Kitchen


  • 3/4 cup heavy cream
  • 3/4 cup tightly packed brown sugar
  • 2 Tbs unsalted butter
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon flaky sea salt (fleur de sel)
  • 1 Tbs cornstarch
  • 1 1/2 cups milk


Combine the cream, brown sugar and butter in the bottom of a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Stir occasionally in the beginning, and more frequently as it reduces and thickens. You’ll know it’s done when it darkens a bit, thickens, and begins to smell toasty.

Stir in the cornstarch and slowly whisk in milk. Increase heat to medium. Cook, stirring frequently, until it thickens slightly, anywhere from 5 to 10 minutes. Remove from heat and add vanilla and sea salt. Taste mixture and adjust salt, if needed.  Strain through a fine mesh sieve into a medium bowl.

Cool mixture to room temperature before pouring into popsicle molds. 

Pour into popsicle molds and freeze according to manufacturer's directions. 


11 comments:

Josie said...

Is that Caroline? What a good little model!

Josie said...

So perfect for summer! Love the flavoring and will definitely be making this for the boys soon. Thanks!

Josie said...

I love butterscotch and yet I don't think I've ever had a butterscotch pudding or ice cream. Considering I'll be uber pregnant this summer I've been stocking up on popsicle recipes, and this will be one of the first I try!

Josie said...

I am not surprised that you demolish these in record time. Yep perfect for summer and fall and winter and spring. And easy.

Josie said...

I approve of your summer ice cream plans and will happily join you in them! Starting with these popsicles. Big yum. I've always been a Werthers' enthusiast.

Josie said...

Looks yummy. I can imagine how busy you are taking care of a house of six and I know it's just been a week since your last post but I hope all is well!

Josie said...

You are so sweet to check in! I had a bout of food poisoning last week, and then I was traveling. I have lots of great stuff to share this week though! :)

Josie said...

It is! She loved helping me. I have some pretty great outtakes of her eating it too :)

Josie said...

Hope you feel better and enjoyed your traveling. I'm sure I spoke for many your faithful followers who were also checking regularly. Glad to know that all (...ummm...minus the food poisoning) is well.

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