Vanilla Popsicle Base

Cup of Yum
1. Place the sugar, salt and cornflour in a saucepan. Whisk to combine. Next, whisk in the milk (make sure there are no lumps of cornflour).
2. Heat the milk mix until the sugar dissolves and the milk is just under boiling point.
3. While the milk is heating, whisk the egg yolks and vanilla in a small bowl. When the milk has heated, pour about ½ a cup of the milk into the yolks (WHILE WHISKING THE YOLKS).
4. When the egg yolks have been tempered, strain it back into the milk in the saucepan, using a sieve.
5. Heat the milk-egg yolk mix on medium heat and bring it to a boil, while whisking regularly until you form a thick and pudding like custard.
6. Cover and set aside to cool (you can make the fruit additions while the custard cools).
7. When the custard has cooled, whisk the whipping cream until you get soft peaks. Add the lightly whipped cream to the cooled custard and fold it in gently until well combined - be careful not to knock out the air in the cream. Keep this in the fridge (covered) until you are ready to fill the popsicle molds.

Blueberry or Cherry or Peaches and Cream popsicles

1. Add the blueberries, sugar and lemon juice into a saucepan. Heat under medium heat, until the sugar dissolves and the fruits start to break down. Let it all simmer until the juices thicken into a syrup. About 10 - 15 minutes (longer if you are making a double batch).
2. Do the same for the cherries and peaches.
3. Place the fruits in separate bowls and keep them in the fridge to cool down.

Assembly

1. Blueberry Vanilla Popsicles - mix 2 heaping tbsp of cooled blueberry compote with roughly ⅔ cup of the vanilla popsicle base. Mix just enough to create ripples. Transfer the mix into 2 popsicle molds (2.7oz - 3 oz). Tap it on the table to remove any air bubbles.
2. Cherry Vanilla Popsicles - mix 2 heaping tbsp of cooled cherry compote with roughly ⅔ cup of the vanilla popsicle base. Mix just enough to create ripples. Transfer the mix into 2 popsicle molds (2.7oz - 3 oz). Tap it on the table to remove any air bubbles.
3. Peaches and Cream Popsicles - Mix 2 heaping tbsp of cooled peaches compote with roughly ⅔ cup of the vanilla popsicle base. Mix just enough to create ripples. Transfer the mix into 2 popsicle molds (2.7oz - 3 oz). Tap it on the table to remove any air bubbles.
4. M & M and Vanilla Popsicles - Add the chopped M & Ms into a bowl and mix in ⅔ cup of the vanilla popsicle base. Mix to combine and transfer the mix into 2 popsicle molds (2.7oz - 3oz). Tap it on the table to remove any air bubbles.
5. Cookies and Cream Popsicles - break 3 oreos into a bowl. Mix in ⅔ cup of the vanilla popsicle base. Mix to combine, and transfer the mix into 2 popsicle molds (2.7oz - 3oz). (for these oreo popsicles, you may need to tap the molds on a table AND use a popsicle stick to move the cookie pieces around to make sure the whole mold is filled, with no air bubbles).
6. Insert the popsicle sticks, cover and freeze overnight (at least). Since they are really creamy, they need to freeze well to keep their shape.
7. To unmold - hold the popsicle mold briefly under warm, running water to loosen the popsicle from the mold.