Creamy Frozen Lollies
6,7 / 10
ready in 12 h. 25 min.
Heat together the cream, milk and half of the sugar in a medium saucepan over a medium heat. Stir and bring to the bowl. Set to one side.
Whisk the egg yolks with the rest of the sugar until pale and thick. Pour the milk and cream over the yolks, whisking simultaneously until smooth.
Return to the pan and cook over a low heat, stirring at the same time, until the mixture thickens and coats the back off a spoon; usually 6-8 minutes.
Once thickened, transfer to a heat proof bowl and sit inside a larger bowl that has iced water in it. Stir occasionally and allow the custard to cool.
Pour into plastic lolly moulds and replace the handles on top.
Sit upright in the freezer until frozen, usually 4-5 hours (overnight if possible).