Frozen Yogurt Ice Pops With Lemon Curd
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These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a sweet, tangy brightness. Make a big batch of these frozen yogurt ice pops and keep them all summer long for a cool and refreshing frozen dessert whenever you want it. The plain yogurt base also makes these ice pops an excellent vehicle for flavor. Riff on the recipe by swirling in your favorite jam or compote, and if you don’t feel like making lemon curd, store-bought will work just fine.
Lemon curd can also be cooked directly on a stove top. This way, the cooking time is reduced, but you must be very careful to keep the temperature low, without ever letting the mixture boil, to prevent the eggs curdling. Another method requires the juice and zest of the lemon, the eggs and sugar to be warmed together before adding the butter in small cubes, mixing until it has melted and the curd has thickened. It is possible to store the curd in sterilized jars in the refrigerator for up to 14 days. To sterilize the jars, boil them in a saucepan and avoid touching them by using a clean dish towel (tea towel). Alternatively, wash in boiling water then place in the oven at 325°F/160°C for 15 minutes. Pour the lemon curd into the jars while they are still hot.
Recipe information
Total Time
45 minutes, plus cooling and freezing
Yield
8 servings
Ingredients
Lemon Curd
Ice Pops
Preparation
Lemon Curd
Step 1
Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
Step 2
In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
Step 3
Cook for 10–12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
Step 4
Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
Ice Pops
Step 5
Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium–low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
Step 6
In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
Step 7
Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
Step 8
Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.
