Eggnog ice-pops with milk crumb
Tired of socialising? Find a quiet corner and take one of these ice lollies along for some me time
300ml pouring cream
30 ml each peach juice and apple juice
Juice of ½ an orange
Thinly peeled rind of 1 orange
1 vanilla bean, seeds scraped
5 egg yolks
100g raw caster sugar
1 tsp finely grated nutmeg
30g dried milk powder
20g plain flour
1 tbsp caster sugar
Finely grated rind of 1/4 lemon
30g butter, melted
Bring cream, milk, all the juices, rind and vanilla bean and seeds to a simmer over medium-high heat.
Meanwhile, whisk yolks and sugar in a bowl until thick and pale, 3-4 minutes, then whisk in spices.
Pour cream mixture into yolk mixture, whisking continuously, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon, 4-5 minutes.
Strain into a bowl, whisk occasionally until cool, then refrigerate until thick and completely chilled, 2-3 hours.
Pour into 125ml ice-pop or dariole moulds, freeze until half-frozen, 2-3 hours, insert ice-pop sticks and freeze until firm, 2-3 hours.
For milk crumb, preheat oven to 140C and line a baking tray with baking paper.
Combine ingredients except butter and 1 tsp sea salt in a bowl, then add butter and mix until clusters form.
Spread on baking tray and bake, stirring occasionally, until dry and pale (8-10 minutes).
Cool completely on tray and store in an airtight container until required.
Milk crumb will keep for a week.
Dip moulds in hot water briefly to release ice-pops, place on a baking tray lined with baking paper, cover with plastic wrap and freeze until required.
Serve ice-pops with milk crumb for dipping.