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Appears with permission from Ice Pops. Recipes by Shelly Kaldunski; photographs by Lauren Burke. Copyright 2010 by Weldon Owen Inc.
- 3/4 cup (6 oz/185 g) sugar
- 2 tbsp unsalted butter
- 11/2 cups (12 fl oz/375 ml) whole milk
- 11/2 cups (12 fl oz/375 ml) heavy cream
- 5 large egg yolks
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Pinch of salt
Makes 10-12 ice pops
 Photo by Lauren Burke In a heatproof bowl, whisk together the egg yolks, almond and vanilla extracts, and salt until doubled in volume, about 2 minutes. Slowly pour about half of the warm milk mixture into the egg mixture, whisking until smooth. Pour the mixture into the saucepan and place over medium heat. Cook, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, 1-2 minutes. Do not let it boil. Strain the mixture through a fine-mesh sieve into a bowl and cool completely over an ice bath (see page 14).
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them in the molds when the pops are partially frozen, after about1 hour, then freeze until solid, at least 3 more hours. If using an instant ice pop maker, follow the manufacturer's instructions to fill the molds and freeze the pops.
Pop Swap For chocolate-nut crunch ice pops, dip the finished ice pops into melted chocolate and then immediately into crushed nut brittle. Place on a parchment-lined baking sheet and freeze until ready to serve.
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