Mint Milk Ice Pops

19. Mint Milk IcePin

 

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? πŸ˜‰ 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. πŸ˜‰ 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. πŸ˜‰ Off to the recipe…

 

19. MMI1Pin

 

 

Pin
5 from 1 vote

Mint Milk Ice Pops

Course Ice Cream
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 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!

Join the Conversation

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  1. That’s something new, looks good too! Should try sometime!

    1. Rafeeda AR Author says:

      Thanks a lot Beulah…

  2. minty flavour is my fav! Those ice cubes Dolphins?? cute! One more for the series.. can’t wait to know πŸ˜›

    1. Rafeeda AR Author says:

      Yes, the shape of the tray is like that hehe… thanks a lot Fami… πŸ™‚

  3. Ah!! Those dolphin cubes are so pretty. I guess mint must have subsided the eggy odour.

    1. Rafeeda AR Author says:

      Hehe… Thank you so much Nusrath… since the eggs are cooked into custard form, there is no smell or taste as such…

  4. 5 stars
    I’ve not made a cooked custard like that in a long time. Adding mint to make custard pops sounds really refreshing. Hmmmm… That’s got me thinking, I made a pistachio custard for a trifle last year, I bet that pistachio custard would taste great frozen as popsicles too.
    I have a mint plant that’s taking over my garden so I dried some for future use.
    http://calmlycookingcurry.blogspot.com/2016/04/meet-kabadiwala.html

    1. Rafeeda AR Author says:

      Wow! Pistachio custard sounds just too delicious, they would be amazing as popsicles for sure! Thank you so much Bibi…

    1. Rafeeda AR Author says:

      Thanks Shahina…

  5. Lovely pics Rafee and those dolpin ice cubes look pretty… In this hot weather, all I would want is to lick on some popsicles…lovely popsicles there…

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  6. Oh your rocking with super recipes
    Will try to have this though

    1. Rafeeda AR Author says:

      Thanks a lot Hiba…

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