From the kitchen
Camel Milk Vanilla Bean Popsicles
Light vanilla-bean milk ice pops made with sweetened camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups pasteurized camel milk
- 1/3 cup sugar
- 1 vanilla bean, split and scraped
- 1/8 tsp fine salt
Method
- Put milk, sugar, vanilla seeds and pod, and salt in a saucepan.
- Warm gently 3 to 5 minutes, stirring until sugar dissolves; do not boil.
- Remove pod. Cool promptly in an ice bath, then refrigerate until cold.
- Stir and pour into clean molds, leaving 1/4 inch headspace. Insert sticks according to mold directions.
- Freeze 6 to 8 hours until solid.
- Briefly run the exterior of molds under warm water and pull gently to release; serve immediately.
Cook with confidence
Before you start
Before you start
These are light milk ice pops, not rich ice-cream bars. Heating dissolves sugar and infuses vanilla; chill the mixture before molding.
Serving and keeping
Keep frozen covered for up to 2 weeks for best texture. Do not refreeze melted pops.
Stir Before Filling
Vanilla seeds can settle as the base chills. Stir immediately before pouring so each mold gets an even share.
Leave Headspace
Leave a quarter inch at the top of each mold for expansion. Freeze fully before release and warm only the mold exterior briefly.
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