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Paletas de hielo de rompope

Frozen eggnog ice pop, perfect after a heavy holiday meal


2 cups whole milk
¾ cup granulated sugar
1 cinnamon stick
3 egg yolks
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 teaspoon dark rum, optional
2 drops of yellow food coloring

Recipe directions: 

Combine milk, sugar, and cinnamon stick in a medium saucepan and place pan over medium heat. Stir to combine ingredients, making sure sugar does not stay at the bottom of the pan. Bring to a boil, about 10 minutes. Remove from heat and steep for 15 minutes to infuse flavors.

Beat egg yolks in a large mixing bowl. Temper yolks by slowly whisking in the cup of hot liquid in a steady stream. Gradually add remaining mixture in a steady stream into yolks, whisking vigorously. Return the egg yolk mixture to pan and place over medium heat. Continue cooking until it coats the back of spoon, about 3 minutes, stirring constantly. Strain into bowl and cool completely over an ice bath, about 10 minutes, stirring constantly. Add heavy cream, vanilla, rum, and food coloring, if using.

Pour cooled base mixture into 8 ice-pop molds and place wooden sticks in center of each mold. Freeze until fully set in about 1 hour. Make 8 servings.

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