Pour cream, milk, sugar, and salt into medium saucepan. Add minced ghost pepper.
Heat mixture, stirring continually, over low heat until it begins to boil. Remove from heat, cover, and place in the fridge for one hour.
Pour mixture through mesh strainer into medium bowl. Scrape half of ghost pepper skin back into mixture.
Stir and return mixture to saucepan and heat over low heat until warm.
Whisk the egg yolks in a medium bowl. Slowly pour the milk mixture into the egg mixture, stirring continually to curdle the eggs.
Once the eggs and milk mixtures are about the same temperature, pour the egg mixture into the saucepan. Heat the mixture, stirring continually, until it coats the back of a wooden spoon or has reached 175 degrees.
Remove from heat, pour through the mesh strainer into a bowl. Cover and place the bowl in the fridge until it has cooled.
Pour the mixture into popsicle molds and freeze. Add the popsicles sticks after 30 minutes.
To remove the popsicles from the molds, run until warm water until they release.
Do not serve to children, pregnant women, or anyone with a heart or breathing condition.When you remove the milk mixture from the fridge, it might have a layer on top. This is normal. Simply stir and pour through the mesh strainer.If your egg and cream mixture curdles during the heating process, process in blender for 30 seconds before transferring to the bowl.