Mint Milk Ice Pops

Pin

After the Chocolate Popsicles, here is the second one!

I am not a big fan of mint as such, but I do love its aroma and it’s flavor. Off late, I had got hooked onto mint choco-chip combination and especially love the Lindt Dark Chocolate Mint – OK, now I am off all that for the time being but I have the right to let my mind wander aimlessly over my past love, right? 😉 One day, I landed up with a bunch of mint leaves and I didn’t want to let them get spoiled. While searching through Google, I stumbled upon this recipe and put it to try almost immediately. I was actually apprehensive if I would be the only one eating it, since my kids are more bend towards chocolate than any other flavor. Still I went ahead thinking that if nobody eats it, I would eat one a day and finish it off. 😉 Alas, that did not happen. I found a big lover in Azza, who ate up almost half of it, and Rasha just didn’t like it, so I ate up what she leftover. HD and B had the remaining popsicle silently – no “yes” and no “no”. If they wouldn’t have eaten it, I would have said they didn’t like it but that was not the case. 😉 Off to the recipe…

Pin

Pin

5 from 1 vote

Mint Milk Ice Pops

Course Ice Cream

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6

Author Rafeeda

Ingredients

• 2 cups milk
• 1 cup cream
• 1/2 bunch fresh mint leaves washed well
• 1/3 cup raw sugar
• A pinch of salt
• 3 small egg yolks or 2 large
• 1 tsp vanilla essence

Instructions

• Warm the milk and cream along with the mint leaves, no need to boil.
• Switch off and allow the mint to seep in for around 10 minutes, for the flavor to immerse.
• Drain the milk cream and discard the mint leaves.
• In a bowl, whisk the yolks, sugar and salt till sugar is dissolved.
• Slowly pour the milk cream over and continue to whisk till well combined.
• Return back to the stove and cook on low flame till the mixture becomes like a custard, around five minutes.
• Take off the flame, mix in the vanilla extract. Allow to cool.
• Pour into moulds and freeze till done. Enjoy!