Jennifer Causey
Yield
Makes 10

These pops are essentially frozen pudding—no special tricks or wizardry needed. Look for instant tapioca with the other baking supplies in your supermarket. We like the floral essence a real vanilla bean adds to the pops, but if you don’t have one you can use a teaspoon of pure vanilla extract in its place. Be careful when whipping the cream—if you whip too much the pops won’t have as creamy a texture. For the best results use an electric mixer to whip until the cream is starting to stiffen, then finish with a whisk. You’ll never overwhip again.

How to Make It

Step 1

Whisk milk, egg, and sugar 
in a medium saucepan. 
Add vanilla bean and seeds 
and whisk in tapioca. Set saucepan over high heat and bring to a boil, whisking constantly, until mixture holds a boil when stirred. Remove from heat, let cool for 20 minutes, and then remove vanilla bean.

Step 2

Meanwhile, beat cream with an electric mixer on medium-high until soft peaks form. Fold into cooled tapioca mixture. Divide mixture among 10 3-ounce ice pop molds.

Step 3

Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.

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Ratings & Reviews

/5
Reviews
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