In a non-stick saucepan, add 50g milk powder, 15g cornstarch, and 50g sugar.

Pour in 250g heavy cream and 250g whole milk.

Whisk thoroughly with a hand whisk until the mixture is completely smooth and lump-free.

Turn the heat to low.

Stir continuously with a silicone spatula, making sure to scrape the bottom and sides to prevent burning.

Heat until the mixture thickens and small bubbles begin to form around the edges. Turn off the heat immediately.

Pour the hot mixture through a fine sieve to remove any lumps or milk skin.

Let it cool to room temperature. (Tip: You can place the bowl over ice water to speed this up and reduce bacterial growth.)

Pour the cooled mixture into silicone popsicle molds.

Tap gently to remove air bubbles and insert sticks.

Cover the molds and freeze at -18°C (0°F)for at least 6 hours or overnight.

If using silicone molds, simply peel them off.

For other molds, dip the bottom in warm water for 5 seconds or warm the edges with a hairdryer.

Pull the stick gently to release.