600ml Jersey milk (I used Grahams Gold Smooth)
400g Greek style strawberry yoghurt
60ml strawberry cordial
2 heaped tablespoons cornflour
1 tablespoon sugar
You'll also need: ice pop moulds
First start by chopping the strawberries into chunks small enough to fit into the ice pop moulds. Fill the moulds with the strawberries, pushing down the chunks to the bottom of each mould and filling them to the top.
Next pour the Jersey milk, yoghurt, cordial and cornflour into a pan and whisk together over a medium heat. Add in the sugar until it reaches boiling point and starts to thicken. Remove from the heat and allow to cool slightly.
Pour the cream mixture into the strawberry filled moulds, making sure to press down with a small spoon to release any air bubbles. Fill each mould to the top, pop in the sticks and put in the freezer overnight.