Yield
Makes 10
Jennifer Causey

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.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars