Ingredients
- 2 cups whole milk, divided
- 1 1/2 tbsp cornstarch
- 1 large egg plus 3 large egg yolks
- 3/4 cup sugar
- pinch of salt
- 1/2 vanilla bean, split in half lengthwise
Preparation
Step 1
In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch. Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~7-10 minutes. Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt. Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves. Stirring constantly, add the egg mixture to the thickened milk mixture. Cook, whisking constantly, over med-high heat until the mixture returns to a boil. Remove from heat.
Pour the custard through a fine mesh sieve into a bowl, then cool over an ice bath.
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 6 hours and up to 3 days. If using sticks, insert them into the molds when they are part frozen, about 1 hour. Then continue to freeze until solid, about 5 more hours.