Butterscotch Pudding Pops

Chris Reynolds's Note:

A recipe from "The Week" magazine. With the addition of the optional Scotch, these popsicles are for adult fans! For this recipe, cooking time is freezing time.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 cup packed dark brown sugar
• 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 2 cups cold half-and-half
• 2 teaspoons unflavored gelatin
• 3/4 teaspoon vanilla
• 1/4 teaspoon salt
• 2 tablespoons scotch (optional)

Directions:

1. Put brown sugar and butter in a medium saucepan and heat over medium, stirring occasionally, until sugar has melted and mixture is bubbling vigorously, about 8 minutes.
2. Remove from heat and slowly whisk in 1-3/4 cups of half-and-half in a steady stream. Continue whisking until smooth and combined. Set aside.
3. Pour remaining 1/4 cup half-and-half into a small bowl. Sprinkle gelatin evenly over the surface and let stand until gelatin softens, about 3 minutes.
4. Return sugar mixture to low heat. Add gelatin mixture. Whisk continuously, checking temperaure on an instant-read thermometer (do not let it exceed 170 degrees), until gelatin dissolves and no longer feels grainy, about 4 minutes.
5. Remove pan from heat and stir in vanilla, salt, and Scotch if using. Set a fine-mesh strainer over a heatproof bowl and strain mixture. Discard solids.
6. Divide mixture among popsicle molds and freeze. Insert popsicle sticks about one hour into freezing time. Pops should be solid in about 3 hours.