Eggnog ice-pops with milk crumb

1.Bring cream, milk, Cognac, rum, rind, juice, and vanilla bean and seeds to a simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), then whisk in spices. Pour cream mixture into yolk mixture, whisking continuously, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cool, then refrigerate until thick and completely chilled (2-3 hours). Pour into 125ml ice-pop or dariole moulds, freeze until half-frozen (2-3 hours), insert ice-pop sticks and freeze until firm (2-3 hours).

2.For milk crumb, preheat oven to 140C and line a baking tray with baking paper. Combine ingredients except butter and 1 tsp sea salt in a bowl, then add butter and mix until clusters form. Spread on baking tray and bake, stirring occasionally, until dry and pale (8-10 minutes). Cool completely on tray and store in an airtight container until required. Milk crumb will keep for a week.

3.Dip moulds in hot water briefly to release ice-pops, place on a baking tray lined with baking paper, cover with plastic wrap and freeze until required. Serve ice-pops with milk crumb for dipping.