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1
Combine the milk and flour, and mix well with a whisk until the flour is completely dissolved and you can't see any specks.
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2
Microwave it at 700 W for a total of 5 minutes, taking it out and mixing it up every minute.
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3
It will become creamy like a loose bechamel sauce.
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4
See Hints.
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5
You can do Step 2 in a pan too.
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6
Cook it over low heat while mixing constantly with a wooden spatula so that it doesn't boil over, until it thickens.
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7
Let the sauce cool down, and then chill in the refrigerator until it's about body temperature.
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8
(Or chill it in the freezer, where it takes just a few minutes.)
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9
The texture will be like a very loose pudding.
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10
While you wait for the sauce to cool down...
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11
Soften the cream cheese by microwaving it for a few seconds.
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12
Add sugar and mix until smooth.
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13
Soften the jam by microwaving it for a few seconds, and stir in lemon juice.
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14
To finish:
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15
Add the cooled milk sauce (from Step 4) to the cream cheese (Step 6) little by little, stirring well.
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16
Add the jam from Step 7.
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17
If you want to marble the surface, just mix in lightly.
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18
Pour into ice trays and freeze.
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19
I made it with sweetened apple sauce, and didn't add flour to the milk.
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20
If you omit the milk, the ice candies will be icy rather than creamy.
