These creamy popsicles are a great summer treat. The chilled pudding was also absolutely delicious prior to being frozen, making this a dessert that can be enjoyed year-round. 🙂
This recipe is from Martha Stewart Living’s Everyday Food. An easy crowd pleaser.
Yield: 7-10 ice pops (depending on the size of the popsicle mold)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp coarse salt
- 3 cups whole milk
- 3 large egg yolks
- 2 tsp pure vanilla extract
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute.
Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
Using a funnel, divide mixture among ice-pop molds.
Chill in refrigerator until cool and thickened, about 1 hour.
Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks.
Dip molds briefly in warm water to release pops.