These icy treats transform the traditional flavours of eggnog into a dessert well suited to a summer Christmas. And as a bonus, they don't need an ice-cream maker. The milk crumb is inspired by a recipe by Christina Tosi of Momofuku Milk Bar.
- 300 ml pouring cream
- 150 ml milk
- 30 ml each Cognac and dark rum
- 1 vanilla bean, seeds scraped
- 5 egg yolks
- 100 gm raw caster sugar
- 1 tsp finely grated nutmeg
- 30 gm dried milk powder
- 20 gm plain flour
- 1 tbsp caster sugar
- 30 gm butter, melted
- 1Bring cream, milk, Cognac, rum, rind, juice, and vanilla bean and seeds to a simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), then whisk in spices. Pour cream mixture into yolk mixture, whisking continuously, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cool, then refrigerate until thick and completely chilled (2-3 hours). Pour into 125ml ice-pop or dariole moulds, freeze until half-frozen (2-3 hours), insert ice-pop sticks and freeze until firm (2-3 hours).
- 2For milk crumb, preheat oven to 140C and line a baking tray with baking paper. Combine ingredients except butter and 1 tsp sea salt in a bowl, then add butter and mix until clusters form. Spread on baking tray and bake, stirring occasionally, until dry and pale (8-10 minutes). Cool completely on tray and store in an airtight container until required. Milk crumb will keep for a week.
- 3Dip moulds in hot water briefly to release ice-pops, place on a baking tray lined with baking paper, cover with plastic wrap and freeze until required. Serve ice-pops with milk crumb for dipping.