Ingredients
| Heavy whipping cream |
2 cups
|
| Whole milk |
1 cup
|
| Granulated sugar |
1/2 cup
|
| Salt |
1/2 cup
|
| Egg yolks |
6
|
| Mini-chocolate chips, divided |
2/3 cup + 3 tbsp
|
Directions
- COMBINE heavy whipping cream, milk, sugar, and salt in a medium saucepan over medium heat. STIR with a wooden spoon until sugar dissolves. REMOVE from heat.
- BEAT yolks in a medium bowl. ADD ½ cup of the cream mixture to the yolks and STIR until combined. ADD the yolk/cream mixture to a saucepan with the rest of the cream mixture and HEAT over medium-low heat until the temperature reaches 170°F and the mixture thickens or coats the back of a spoon. RUN THROUGH a metal strainer into a separate bowl. LET COOL for 30 minutes. STIR in 2/3 cup of mini chocolate chips. These will soften but not melt.
- DIVIDE the mixture into 8 popsicle molds. Using a small spoon, ADD the remaining mini chocolate chips into each mold. COVER, INSERT popsicle sticks, and FREEZE at least 4 hours or until firm.