Cream Popsicles

Sprinkle the gelatin over the cold water

Let it sit to soften

Heat the milk in a saucepan until it starts to simmer

Remove from heat and stir in the softened gelatin, sugar, and vanilla extract until dissolved

Let it cool and add the heavy cream

Place it in the refrigerator, stirring occasionally, until slightly thickened

Beat until light and fluffy

Beat the heavy cream until stiff peaks form

Combine with the gelatin mixture and stir well

Pour into ice cube trays and let freeze until firm, stirring occasionally

Cover with aluminum foil, pressing down tightly on the edges

Yield: 1 1/2 liters

Note: If desired, place the popsicles in a 22.5 cm square mold or an English-style bundt pan of 22.5 x 12.5 x 7.5 cm.