VANILLA ICE CREAM ON A STICK RECIPES

Steps:

• In a large bowl, whisk together the heavy cream, whole milk, sweetened condensed milk, and vanilla extract until well-combined.
• Divide the mixture in half (each half will be just over 1½ cups).
• Add the cocoa powder to one half; whisk until well-combined. Note: At first, it will seem as though the cocoa powder isn't going to combine, but keep whisking and it will.
• Pour the vanilla mixture into half of the popsicle molds and pour the chocolate into the other half.
• Cover and insert the wooden ice pop sticks. Note: If your sticks happen to sink too far down (sometimes they do, sometimes they don't), just freeze the ice cream bars for an hour or two and then add the sticks. By that time, the mixture will have thickened up, and you can insert the sticks only as far as you want them.
• Freeze until firm, at least 8 hours (I usually leave them in the freezer overnight).
• Carefully remove from molds and serve immediately.

Steps:

• Put the milk, sugar and vanilla pod in a pan with a pinch of salt and bring just to the boil. Leave to cool. Swish the vanilla pod around to release the seeds then pull it out (rinse and dry and stick it in your sugar jar) and reheat the milk. Beat the egg yolks together and whisk them thoroughly into the milk. Put the pan back over a low heat and stir until the custard is thick enough to coat the back of the spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. The whole process should take around 8-10 minutes.
• Pour the custard immediately through a fine sieve into the chilled cream. Stir.
• Pour into an ice-cream maker and churn until thick or pour into a freezer box and freeze. In both cases, freeze it in its box until you need it.