these matcha popsicles with cherry rose compote are basically creamsicles, with the silky matcha ice cream and tangy cherry rose compote.
i’ve been seeing rose everywhere. philz has their rosé coffee.* i took my work laptop to a cafe last month and sipped on their matcha rose latte while i worked on some spreadsheets. at this point, it’s more unusual to not see rose milk tea on boba shop menus. after much resistance, this curious baker succumbed to scouting out a bottle of rosewater and got to work.
spoiler: you might be seeing a lot of rosewater in the future here because it’s adds a je ne sais quoi if you don’t overdo it. also, the bottle is quite large, and i’ve used less than 1 T of the rosewater so far. even though i’ve already posted a matcha cake with raspberry rose cream.
i added a tiny splash of rose water into a cherry compote, and then i started thinking about how good a creamsicle would be. matcha ice cream plopped into a mold with the cherry rose compote for a matcha popsicle? yes, please.
the resulting matcha popsicles are everything i want for summer. a little decadent with all that ice cream, but refreshing from that icy, tangy, gently rosy cherry compote. mmmm.
*confused about that accent over the e in rosé though, since it’s rose flower flavored and not rosé wine flavored. also confused why their summer lineup has rose, mint and …ecstatic? since when was ecstatic a flavor?
1 year ago: coconut, blueberry and five spice popsicles with sesame seeds | sakamoto namul (marinated bean sprouts)
2 years ago: no mai fan | rosemary no churn ice cream pops
3 years ago: apricot melon basil popsicles | strawberries and mint cream
4 years ago: kimchi fried rice on thursdays | laura vitale’s granola bars
5 years ago: thomas keller’s chocolate chip cookies | chicken dijon
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- ⅛ tsp kosher salt
- 3 large egg yolks
- 1 T matcha
- 1/2 cup frozen cherries
- 1/2 tsp rosewater
- 3/4 tsp lemon juice
In a small pot, simmer the cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk the yolks and matcha until they're broken up.
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl and toss any matcha or scrambled egg bits that get caught in the sieve. Cool to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
If you want these popsicles to be super clean, transfer the ice cream into a piping bag. Otherwise, use a spoon. Pipe or spoon the matcha ice cream into the molds until they’re half full.
Blend everything with 2 T water until the cherries are broken down. You may need to add more water depending on how powerful your blender is. Pour on top of the matcha ice cream, stick popsicle sticks in the center, and freeze until solid, preferably overnight.
To unmold, run the bottom part of the mold under warm water (if you dip the bottom of the popsicles in warm water, this also works), and wiggle the popsicle out of the mold once the mold warms up a bit.
Ice cream base adapted from Melissa Clark.
Don't worry if you have 2 or 4 egg yolks; that works too.
You may have some extra ice cream; just freeze in a separate container after you churn the ice cream and fill the popsicle molds, then enjoy plain.