Creamy Custard Popsicles

In a mixing bowl, combine the egg yolks, sugar, and salt

Beat with an electric mixer until smooth

Set aside

In a separate saucepan, warm the heavy cream and milk over low heat, stirring constantly, until it thickens slightly

Remove from heat and let cool to room temperature

Whisk in vanilla essence

Cover with plastic wrap and refrigerate for at least 30 minutes or overnight

Pour into popsicle molds and freeze until firm

To unmold, dip the molds briefly in warm water

Serve chilled.