Gingerbread popsicles

I always complain about the weather here during the holidays: it’s too hot – last year it was really uncomfortable with 39°C (102°F) days –, it’s hard to bake (one can certainly forget about cut out cookies, for example), and all I can think of is to do nothing all day long with a nice cold beer or a glass of sparkling wine beside me.

So it hit me: instead of complaining, why not take advantage of the heat and incorporate it into my Christmas cooking? Popsicles are delicious and great for summer days – these are packed with spices, with a hint of honey and brown sugar and very creamy.

I will be honest with you and admit that it crossed my mind to dip these in melted chocolate to make them even more decadent, but the day was beautiful and I went for a ride with my bike instead – I haven’t told you, but I learned how to ride a bicycle right after I turned 36. \0/

Gingerbread popsicles
slightly adapted from the always great Delicious Australia

185ml whole milk
185ml heavy cream
3 egg yolks
1/3 cup (58g) light brown sugar, packed
2 tablespoons honey
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
pinch of salt
1 teaspoon vanilla extract

Heat milk and cream in a small saucepan until it just starts to bubble around the edges. In a medium bowl, whisk the egg yolks, sugar, honey, spices, salt and vanilla until well combined. Gradually pour the milk mixture over the egg mixture, whisking to combine. Pour the mixture back in the saucepan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (do not let boil).

Strain custard through a fine-mesh sieve into a metal bowl. Cool to room temperature, then pour into six 1/3-cup capacity popsicle molds - this is the one I use. Freeze for 40 minutes, insert a popsicle stick into each mould, then freeze for at least another 4 hours or overnight until firm.

Makes 6