Low Sugar High THC Puddin Pops

Be the life of the pool party with this classic! 

Ingredients
4 cups heavy cream
4 cups whole milk
½ cup sugar
½ cup sugar substitute (Stevia, Splenda)
½ cup infused corn syrup (recipe below)
⅓ cup cornstarch (heaping)  
1 tbsp flavoring of choice (fruit, coffee, etc.)
Food coloring if desired to match flavor
Fresh fruit or other - add if desired 

Directions
Heat everything except for the corn syrup on medium heat until the bubbles begin, but well before a boil. Add and whisk in corn syrup for couple minutes to work into the mix. Everything is going to start to thicken somewhat -- at which point, kill the heat and let it cool for a few minutes. Let it cool until you can begin transferring it into your containers. It will continue to thicken as it cools and of course after placed in the freezer. and you can turn the heat off let it cool for a few moments till you can start transferring it into your containers it will continue to thicken as it cools and of course after you place everything in the freezer. 

Make these a day before you need them because you want a good 12 hours for a hard freeze. You can find the molds online in a number of shapes. It’s a crowd pleaser on a hot day as long as you have a way to keep them frozen until serving.

To make this a “full-sugar” treat instead use 2 cups sugar and a cup of corn syrup. I also recommend using some fruit to go decadent, but of course this will change your volume. The best result I found was the berries n’ cream flavor, because I chopped up the raspberries and blackberries really well and cooked them directly with the milk and cream, making it simple to pour.

Need help with infusion? Check out Cousin D's guide to cannabis infusion.