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

Prep 0 h : 30 m
Cook 0 h : 20 m


  • 300ml pouring cream  

    150ml milk  

    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    

    Milk crumb 

    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.