Custard Cream Pops
Ingredients
- 250 ml Milk
- 125 ml Castor Sugar
- 15 ml Cornstarch
- 2 ml Salt
- 2 TopLay Egg Yolks
- 5 ml Vanilla Essence
- 250 ml Whipped Cream
Instructions
- Mix sugar with cornstarch and salt in a medium-sized microwaveable bowl; whisk in milk until smooth. Set aside.
- Heat in microwave for 4 minutes or until thickened, while stirring every 45 seconds.
- Beat egg yolks in a heatproof bowl; to prevent curdling, gradually whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into the rest of the milk mixture.
- Cook for another 2 minutes, stirring continuously, until very thick.
- Stir in vanilla. Set bowl aside to cool. Stir often, for 20 minutes or until custard is completely cool.
- Fold cool custard into the whipped cream.
- Carefully spoon ice cream mixture into moulds. Freeze for 6 hours or until completely set.
- Popsicles can be kept in the freezer for up to 1 month.