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Author Notes: It's simple: strawberries are in season right now in New York, and I am on an ice pop kick. Please, please use farmer's market strawberries--they are a totally different animal than the supermarket variety, like horses and unicorns. The active time is about five minutes, which makes it so easy to throw together whenever. —Cristina Sciarra
Makes 12 ice pops
- 1 pint strawberries
- 3 tablespoons agave nectar
- the juice of ½ lemon
- 1 cup heavy cream
- 1 cup whole milk
- Wash and hull (cut off the green top) the strawberries. You want to do this right before you’re ready to get ice pop-making; I know it sounds silly, but the strawberries will start to lose flavor if you let them hang around topless for too long.
- Move the strawberries to a food processor or a blender. Add the lemon juice and the agave, and then put the top on the processor. Set it to stir, and let the strawberries whir around until they’re pureed.
- With the processor still going, add the cream, and then the milk. Keep mixing until it’s just combined, maybe 30 seconds.
- Empty the strawberry cream into ice pop molds. Let them freeze for a good while, at least 5 hours. Enjoy!
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