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.
2½￼ cups whole milk
1 large egg
½ cup sugar
1 vanilla bean, split and seeds scraped
3 tablespoons instant tapioca
½ cup heavy cream
How to Make It
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.
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.
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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