- 2 1/2 cups whipping cream (I changed this from 10%)
- 3 egg yolks
- 2 tablespoons cornstarch
- 1/3 cup sweetened condensed milk
- 1 tablespoon maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 cup dulce de leche
- 1/2 cup finely chopped maple-flavoured shortbread cookies
In large saucepan, whisk together cream, egg yolks and cornstarch until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken, 5 to 10 minutes. Remove from heat; whisk in condensed milk, maple syrup, vanilla and salt. Strain through fine-mesh sieve into large liquid measure. Refrigerate until completely cool, about 1 1/2 hours.
Meanwhile, in small bowl, gently stir dulce de leche with shortbread. Fill 10 ice pop moulds halfway with cream mixture. Add 1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving 1/2-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours.
From Canadian Living
