Peach and Raspberry Cream Pops

The milk powder is the secret ingredient for this recipe: It gives the ice pops a much creamier flavour.

6 oz raspberries
⅓ cup + 1 Tbsp. sugar
½ cup whole milk
1 Tbsp. nonfat dry milk powder
1 cup heavy cream, cold
¼ tsp. kosher salt
1 large yellow peach, peeled, cut into ½" pieces (about 7 oz)

Special Equipment:
ten 3 oz ice pop molds

Cook raspberries and 1 Tbsp. sugar in a small saucepan over medium-low heat, stirring occasionally, until raspberries are broken down and thickened slightly, 10-15 minutes; let cool.

Meanwhile, heat milk, milk powder, and remaining ⅓ cup sugar in a small saucepan over medium, stirring occasionally, until sugar dissolves, about 4 minutes; let cool.

Using an electric mixer on medium-high speed, beat cream and salt in a large bowl until medium-stiff peaks form. Gently whisk in milk mixture until incorporated. Gently fold in peach, followed by cooled raspberries (mixture should look marbled).

Pour raspberry mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 2 hours. Dip molds briefly in hot water to release pops.

Makes 10 servings.

Make Ahead: Cream pops can be made 1 week ahead; keep frozen.