Part 4: Wild Maine Blueberry Cheesecake Popsicles with Magic Chocolate Coating
Making the Ice Cream and Building the Popsicles
1. Using a whisk or a hand mixer, beat the cream cheese until smooth.
2. Add the heavy whipping cream, condensed milk, and vanilla extract and beat the mixture on high speed until soft peaks form.
3. With your squeeze bottle of strained sauce, swirl graceful lines of sauce into each mold. Dot in a blueberry here and there. This will ensure a beautiful berry presentation on the outside.
4. Using a small flatware pointy teaspoon, not a rounded measuring spoon, add a layer of the ice cream base to each of the molds.
5. With a smaller spoon, swirl in a bit of the cooked blueberries. You can use a narrow utensil to assist in swirling.
6. Sprinkle a layer of graham cracker crumbs about an 1/8 inch thick.
7. Repeat steps 4 & 5 until each mold is filled.
8. Repeat step 3 to give a finished blueberry presence to the exposed outside.
9. Insert the sticks into the molds. If there is any left over base and sauce, freeze it in a covered cardboard, plastic or metal container.
10. Leaving the molds in their protective trays, freeze them for at least 6 hours. Over night is best.
11. After un-molding the pops, place each popsicle into an individual cellophane, plastic or waxed bag, and close securely to store in the freezer until ready to serve. This prevents freezer frost.