Combine 2 cups fresh orange juice, 1 cup whole milk, 1 cup heavy cream, 3/4 cup sugar, 1/2 cup corn syrup, and 1/4 tsp salt in a heavy-bottomed saucepan. Whisk constantly over medium heat until steam rises—this takes about 8 minutes. I always watch for the first bubble break at the surface; that's your signal to move to the next step.

Sprinkle 1 tsp agar-agar powder directly over the surface while whisking constantly for exactly 90 seconds. This prevents clumping, which ruins the entire batch. The powder dissolves into invisible strands that hold everything together when frozen.

Remove from heat and add 1 tbsp lemon juice, 1 tsp orange zest, 1/2 tsp cardamom, and 1 tbsp butter. Stir for 2 minutes until the butter fully melts and incorporates. I confess I used to skip the cardamom thinking it didn't matter—it absolutely does.

Whisk 2 large eggs in a separate bowl, then temper them by slowly pouring the hot cream mixture while whisking constantly. Pour the combined mixture back into the saucepan and return to low heat for exactly 3 minutes, stirring constantly. The eggs cook through without scrambling, and the mixture thickens noticeably.

Pour through a fine-mesh strainer into a large bowl to catch any cooked egg bits. This step seems unnecessary until you skip it once. Let cool to room temperature for 20 minutes, then refrigerate for at least 3 hours before filling molds.

Pour the chilled mixture evenly into popsicle molds, leaving 1/2 inch at the top for expansion. Insert sticks and freeze for at least 8 hours, preferably overnight. Sandra knows these won't set properly in less time, so don't rush this part.

Run warm water over the outside of each mold for 15 seconds, then gently pull the popsicles free. If they resist, wait another 2 hours—forcing them breaks them. Store in an airtight container with parchment between layers so they don't stick together.