The post Superman Ice Cream appeared first on Florida Girl Cooks.
]]>I can still remember it, my first trip to Sarasota at the age of 14 and my first time to Kilwin’s and ordering a Superman Ice Cream. My parents let me go on a family trip with my friend Vanessa to the required Cuban summer trip to Sarasota to bunk up at either Island House or Casa Blanca next door. You kicked back, relaxed in the pool, or played pool after connecting with all of your friends from West Palm Beach. It was essentially a West Palm Beach, Cuban-Reuben reunion but on the powdery Florida gulf coast sand. Vanessa’s parents took us to Kilwin’s, which was my first time visiting there as well. With so many delicious homemade ice creams to choose from it was hard but I eventually narrowed it down to the Superman Ice Cream because it’s colors alone made it intriguing and Superman is super cool, of course.
Superman Ice Cream
Ingredients
14 oz sweetened condensed milk
3 egg yolks
2 cup heavy cream
2 teaspoon strawberry banana jello
1 teaspoon lemon pudding
1/4 teaspoon almond extract
Red, yellow, and blue food coloring
Prepare
1. Mix together the sweetened condensed milk and egg yolks.
2. Cook on medium heat for about 10 minutes, or until hot.
3. Chill the mix for 1 hour.
4. Whip the heavy cream to stiff peaks.
5. Fold in the chilled sweetened condensed milk mixture.
6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
9. Fold yellow into the last third and leave it plain.
10. Alternately blop each color ice cream into a 9×5 loaf pan.
11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
- 14 oz sweetened condensed milk
- 3 egg yolks
- 2 cup heavy cream
- 2 teaspoon strawberry banana jello
- 1 teaspoon lemon pudding
- 1/4 teaspoon almond extract
- Red, yellow, and blue food coloring
- Mix together the sweetened condensed milk and egg yolks.
- Cook on medium heat for about 10 minutes, or until hot.
- Chill the mix for 1 hour.
- Whip the heavy cream to stiff peaks.
- Fold in the chilled sweetened condensed milk mixture.
- In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
- Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
- In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
- Fold yellow into the last third and leave it plain.
- Alternately blop each color ice cream into a 9×5 loaf pan.
- Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
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]]>The post Sweet Corn Ice Cream appeared first on Florida Girl Cooks.
]]>I know that the sound of sweet corn ice cream might bring on some doubts and even some funny faces. If there’s anything I have learned about super bizarre sounding food on really great restaurant menus is that it’s going to taste insanely amazing. I tried this at a once restaurant here in downtown West Palm Beach, called Le Jardin. It was an eclectic restaurant meant for adventurous palates. Since they closed down I was left sad that I may never be able to indulge in this treat again. But lo and behold, not all is lost. In my adventures in the kitchen I have sought to replicate this tantalizing ice cream for some time now and I figured fall is the best season within which to enjoy it. It’ll make a great addition to any Thanksgiving menu. Enjoy!
Sweet Corn Ice Cream
Ingredients
2 cups frozen corn kernels
1 cup milk
2 heavy cream
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks
Prepare
1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don’t let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer’s instructions (took about 25 minutes in mine).
7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
- 2 cups frozen corn kernels
- 1 cup milk
- 2 heavy cream
- 2/3 cup sugar
- 1/2 teaspoon sea salt
- 3 large egg yolks
- Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
- Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
- Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
- Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
- Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
- Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions.
- Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
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]]>The post Strawberry Ice Cream Sandwiches appeared first on Florida Girl Cooks.
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Strawberry Ice Cream Sandwiches
Summer is finally here and ice cream recipes, like this one for Strawberry Ice Cream Sandwiches, will overfloweth from this food blog. If you’re just now jumping onto Florida Girl Cooks you’ll need to be properly warned about my obsession with ice cream. It’s a problem, I may need an intervention of sorts, but I will refuse. Haha! My love of ice cream came from my dad. Daily dessert tradition for us after dinner every evening involved my dad taking a tub of Breyer’s Vanilla Bean Ice Cream out of the fridge. From here I would add Chocolate Quik Powder. I know this sounds bizzare, but my saying to that is, don’t knock it until you try it. I have turned my sons onto this combination and they LOVE it. My dad passed away this past October and undoubtedly, everytime I sit down to enjoy ice cream with my sons he comes to mind instantly. This blog post is dedicated to my dad, whom I miss dearly.
The Scoop
Here’s the scoop on on what Florida Girl Cooks has churned in the ice cream world in past posts.
Bourbon Fig Butter and Vanilla Ice Cream
Did this list leave you curious for more? Are the strawberry ice cream sandwiches just whetting your palate? What recipes or flavors would you like to see featured? Comment below and I’ll see to it that I incorporate your suggestions! Thanks for reading!
Strawberry Ice Cream
Ingredients
2 cups strawberries
1 1/4 cups sugar, divided
2 tbsp Cointreau, optional
2 cups half & half
1/4 cup light corn syrup
salt, to taste
fresh lemon juice
Prepare
1. Wash, hull, and quarter 1 cup of strawberries. Slice the quarters very thinly. Place in a mixing bowl and pour 1/2 cup of the sugar and the liquor over the berries. Mix, cover, and refrigerate for at least 2 hours, and as long as 2 days.
2. Wash, hull, and slice the remaining berries, and purée in a blender until very smooth. Strain through a fine-mesh strainer to remove the seeds, then measure out 1 1/2 cups of the strained purée. Reserve any extra for another use.
3. Whisk in the 1 1/2 cups of purée, half & half, and corn syrup, whisking until fully combined. Add salt to taste and, if the mixture is too sweet, a few drops of fresh lemon juice.
4. Chill the base until very cold, then freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, retrieve the sliced strawberries from the refrigerator, drain the liquid, and add to the ice cream for the final few turns.
5. Transfer the ice cream to a covered container and freeze for 2 to 3 hours before serving.
Peanut Butter Cookies
Ingredients
1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup supermarket-style smooth peanut butter
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Prepare
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2. Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
3. Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
4. Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2″ between them.
5. Use a fork to flatten each cookie to about 1/2″ thick, making a cross-hatch design.
6. Bake the cookies for 12 to 16 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.
Yield: about 2 dozen cookies.
- Strawberry Ice Cream
- 2 cups strawberries
- 1 1/4 cups sugar, divided
- 1/4 cup 80-proof liquor, such as vodka or Cointreau
- 1/4 teaspoon xanthan gum
- 2 cups half & half
- 1/4 cup light corn syrup
- salt, to taste
- fresh lemon juice
- Almond Butter Cookies
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Strawberry Ice Cream
- Wash, hull, and quarter 1 cup of strawberries. Slice the quarters very thinly. Place in a mixing bowl and pour 1/2 cup of the sugar and the liquor over the berries. Mix, cover, and refrigerate for at least 2 hours, and as long as 2 days.
- Wash, hull, and slice the remaining berries, and purée in a blender until very smooth. Strain through a fine-mesh strainer to remove the seeds, then measure out 1 1/2 cups of the strained purée. Reserve any extra for another use.
- Whisk in the 1 1/2 cups of purée, half & half, and corn syrup, whisking until fully combined. Add salt to taste and, if the mixture is too sweet, a few drops of fresh lemon juice.
- Chill the base until very cold, then freeze in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, retrieve the sliced strawberries from the refrigerator, drain the liquid, and add to the ice cream for the final few turns.
- Transfer the ice cream to a covered container and freeze for 2 to 3 hours before serving.
- Almond Butter Cookies
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
- Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it'll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
- Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
- Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
- Bake the cookies for 12 to 16 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.
The post Strawberry Ice Cream Sandwiches appeared first on Florida Girl Cooks.
]]>The post PIÑA COLADA ICE CREAM appeared first on Florida Girl Cooks.
]]>Piña Colada Ice Cream
Ingredients
4 cups heavy cream
1 3/4 cup granulated sugar
3 cups Mr. & Mrs. T’s Piña Colada Mix
3/4 cup pineapple chunks, plus additional for topping
1/3 tsp coconut shreds for topping
1 tbsp Malibu Coconut Rum (optional)
Prepare
1. Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
2. Place cream mixture in fridge and allow to cool for an hour.
3. Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
4. Place mix into ice cream machine and set to make according to manufacturer’s instructions.
5. Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
- 4 cups heavy cream
- 1 3/4 cup granulated sugar
- 3 cups Mr. & Mrs. T's Piña Colada Mix
- 3/4 cup pineapple chunks, plus additional for topping
- 1/3 tsp coconut shreds for topping
- 1 tbsp Malibu Coconut Rum (optional)
- Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
- Place cream mixture in fridge and allow to cool for an hour.
- Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
- Place mix into ice cream machine and set to make according to manufacturer's instructions.
- Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
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]]>The post PEACHES AND CREAM ICE CREAM appeared first on Florida Girl Cooks.
]]>Now you’ll note in the ingredients section that I specify to leave the skin on one of the peaches. I wanted the ice cream to have a strong peach flavor and a few specs of the darker flesh color for color sake and for a slight texture variance and it definitely worked. I also pan seared some slices of a 6th peach in honey so it would soak up all that gooey goodness and then sit atop this already unreal ice cream. Enjoy from my kitchen to yours as we put Georgia and it’s wonderful peaches on our minds and in our mouths.
Peaches and Cream Ice Cream
Ingredients
6 large ripe peaches, all pits removed, 4 peeled and 2 with flesh on
1 cup buttermilk
2 cups heavy cream
3/4 cup sugar
4 egg yolks
Prepare
1. Set one flesh-on peach to the side and run the rest of the peaches through a blender or food processor. The fruit has enough liquid to be pureed.
2. Slice one flesh-on peach into 8 slices and drizzle with honey. Pan sear the slices in a small pan, remove, and set aside.
3. Place pureed peaches in a small sauce pan and heat up until just beginning to fizz and bubble.
4. Whisk egg yolks in a small bowl and set aside.
5. Stir in sugar, heavy cream, and buttermilk into the small saucepan with the peaches until warm.
6. Remove from heat and slowly mix in a few tablespoons of the peach/cream mixture into bowl with eggs. Whisk vigorously. Continue to add the cream until completely incorporated.
7. Stir mixture back into saucepan and heat for 4-5 more minutes then remove from heat and place into fridge for 2 hours to cool.
8. Remove from fridge and process the mix into ice cream according to your ice cream machine’s manufacturer instructions.
9. Top ice cream with honey-peach slices and drizzle with additional honey if desired.
Go ahead…lean in a little closer…yes closer. You know you cannot resist!
- 5 large ripe peaches, all pits removed, 4 peeled and 1 with flesh on
- 1 cup buttermilk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 egg yolks
- Set one flesh-on peach to the side and run the rest of the peaches through a blender or food processor. The fruit has enough liquid to be pureed.
- Slice one flesh-on peach into 8 slices and drizzle with honey. Pan sear the slices in a small pan, remove, and set aside.
- Place pureed peaches in a small sauce pan and heat up until just beginning to fizz and bubble.
- Whisk egg yolks in a small bowl and set aside.
- Stir in sugar, heavy cream, and buttermilk into the small saucepan with the peaches until warm.
- Remove from heat and slowly mix in a few tablespoons of the peach/cream mixture into bowl with eggs. Whisk vigorously. Continue to add the cream until completely incorporated.
- Stir mixture back into saucepan and heat for 4-5 more minutes then remove from heat and place into fridge for 2 hours to cool.
- Remove from fridge and process the mix into ice cream according to your ice cream machine's manufacturer instructions.
- Top ice cream with honey-peach slices and drizzle with additional honey if desired.
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]]>The post LATTE POPSICLES appeared first on Florida Girl Cooks.
]]>Latte Popsicles
Ingredients
2 – 8 oz cups of coffee (Donut Shop was used for these…Bustello is great too)
1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
Prepare
1. Brew the two cups of coffee.
2. In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
3. Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
4. Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
5. Take popsicle mold out and pour in coffee filling the molds to the top.
6. Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
7. Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy…daily!
- 2 - 8 oz cups of coffee (Donut Shop was used for these...Bustello is great too)
- 1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
- 3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
- Brew the two cups of coffee.
- In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
- Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
- Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
- Take popsicle mold out and pour in coffee filling the molds to the top.
- Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
- Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy...daily!
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]]>The post Mango Gelato appeared first on Florida Girl Cooks.
]]>So I gave it a go, drove three rusty nails into each tree along with fertilizing them and our other fruit bearing plants every 14 days for a whole year. A year later, both our trees are bursting with their fruits! The first of the mangoes that have fallen were used to make this oh so creamy and tropical tasting mango gelato. I hope you enjoy some soon!
Mango Gelato
Ingredients
3 large mangoes
1 cup granulated sugar
14 oz. heavy cream
3 egg yolks
Prepare
1. Puree mango chunks in a blender then add 1/4 cup to blender and puree until well incorporated.
2. Warm the cream in a small saucepan of medium.
3. Whisk egg yolks and remaining sugar in a medium glass bowl.
4. Whisk warmed cream into glass bowl little by little until its all mixed.
5. Place mixture back into saucepan and simmer for five minutes.
6. Stir in mango puree and simmer for five more minutes.
7. Refrigerate overnight.
8. Place mixture into ice cream machine the following day according to machine’s instructions for gelato ice cream.
9. Scoop up the mango ice cream into your favorite bowl and enjoy!
- 3 large mangoes
- 1 cup granulated sugar
- 14 oz. heavy cream
- 3 egg yolks
- Puree mango chunks in a blender then add 1/4 cup to blender and puree until well incorporated.
- Warm the cream in a small saucepan of medium.
- Whisk egg yolks and remaining sugar in a medium glass bowl.
- Whisk warmed cream into glass bowl little by little until its all mixed.
- Place mixture back into saucepan and simmer for five minutes.
- Stir in mango puree and simmer for five more minutes.
- Refrigerate overnight.
- Place mixture into ice cream machine the following day according to machine's instructions for gelato ice cream.
- Scoop up the mango ice cream into your favorite bowl and enjoy!
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]]>The post Mint Chocolate Chip Ice Cream appeared first on Florida Girl Cooks.
]]>Mint Chocolate Chip Ice Cream
INGREDIENTS
2 cups whole milk
2 cups heavy cream
1/2 cup loosely packed mint leaves
1 1/3 cups granulated sugar
10 large egg yolks
6 oz. small semi sweet chocolate chips
3 drops green food gel
PREPARE
1. Heat the milk, heavy cream, and mint a large saucepan over medium for 10 minutes. Remove from heat then allow to steep for 20 minutes.
2. Strain the mixture through a fine mesh sieve into a clean saucepan. Add 2/3 cup of sugar and heat over medium-high heat and bring to a simmer. Whisk to dissolve the sugar for five minutes.
3. Whisk remaining 2/3 cup sugar and eggs in a large glass mixing bowl until thick. Slowly whisk in cream mixture little by little until it is all incorporated. Strain back into a clean saucepan and continue to heat over medium heat for about 5-10 more minutes, while stirring constantly.
4. Prepare an ice bath in a large bowl. Set a medium bowl with a fine mesh sieve aside.
5. Strain into medium bowl and allow to cool off until it reaches room temperature and mix green food gel evenly.
6. Refrigerate until completely cool or overnight.
7. Pour the custard mix into an ice cream machine according to the machine’s instructions. Place chips into ice cream mix during the soft serve cycle or when otherwise advised.
8. Scoop ice cream into cones and enjoy!
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup loosely packed mint leaves
- 1 1/3 cups granulated sugar
- 10 large egg yolks
- 6 oz. small semi sweet chocolate chips
- 3 drops green food gel
- Heat the milk, heavy cream, and mint a large saucepan over medium for 10 minutes. Remove from heat then allow to steep for 20 minutes.
- Strain the mixture through a fine mesh sieve into a clean saucepan. Add 2/3 cup of sugar and heat over medium-high heat and bring to a simmer. Whisk to dissolve the sugar for five minutes.
- Whisk remaining 2/3 cup sugar and eggs in a large glass mixing bowl until thick. Slowly whisk in cream mixture little by little until it is all incorporated. Strain back into a clean saucepan and continue to heat over medium heat for about 5-10 more minutes, while stirring constantly.
- Prepare an ice bath in a large bowl. Set a medium bowl with a fine mesh sieve aside.
- Strain into medium bowl and allow to cool off until it reaches room temperature and mix green food gel evenly.
- Refrigerate until completely cool or overnight.
- Pour the custard mix into an ice cream machine according to the machine's instructions. Place chips into ice cream mix during the soft serve cycle or when otherwise advised.
- Scoop ice cream into cones and enjoy!
- Ice Cream Machine is needed for this recipe.
The post Mint Chocolate Chip Ice Cream appeared first on Florida Girl Cooks.
]]>The post YOGURT FIG POPSICLES appeared first on Florida Girl Cooks.
]]>Four years later it is a wonderful tree that is mainly summer bearing but does bear fruit all year round! The tree must know just how much I love figs!!! So combine my passion for figs and my obsession for ice cream and bam! You get these delectable, healthy, and refreshing yogurt fig popsicles that are sure to make your summer much cooler, or any season for that matter! Enjoy these tasty sweet treats!
Yogurt Fig Popsicles
Ingredients
1 1/2 cup milk
1/2 cup granulated sugar
1 vanilla bean
1 1/2 cup sour cream
5 figs thickly sliced
Prepare
1. Slice the figs so they are rather thick, like the thickness of two quarters.
2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.
3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.
4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth.
5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.
6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.
7. Divide the sliced figs amongst the molds and fill with the remaining mixture.
8. Place popsicles in the freezer until solid.
- 1 1/2 cup milk
- 1/2 cup granulated sugar
- 1 vanilla bean
- 1 1/2 cup sour cream
- 5 figs thickly sliced
- Slice the figs so they are rather thick, like the thickness of two quarters.
- Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.
- Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.
- Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth.
- Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.
- Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.
- Divide the sliced figs amongst the molds and fill with the remaining mixture.
- Place popsicles in the freezer until solid.
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