Cookies and Cream Pops
For custard base: In a 2-quart heavy saucepan, whisk together half-and-half, egg yolks and sugar. Cook over medium heat, stirring constantly with a silicone scraper, until mixture coats the back of the scraper.Advertisement
To cool the custard quickly, transfer to a 4-cup glass measuring cup or bowl placed in a larger bowl of ice water. Stir until cooled. Stir in vanilla bean paste.
Divide the cookies among 8 to 10 3-ounce pop molds. Pour cooled custard over the cookies. Insert sticks and stir just a bit to incorporate the custard and cookies in the molds. Freeze overnight.
If you don’t have molds, pour the mixture into 3-ounce paper cups, cover them with heavy-duty foil (or a double layer of foil), then insert wooden sticks and freeze. Tear off the paper and foil, then slurp away.