Mint Chocolate Popsicles

Instructions

1. 1

   In a small pot, bring the cream and milk to a boil. Remove from the heat. Add the mint, cover and let infuse for 10 minutes. Strain, pressing on the mint.

2. 2

   In another small pot, off the heat, whisk together the sugar and cornstarch. Add the yolks and whisk until combined. Continue to whisk while adding the infused cream, mixing well.

3. 3

   Cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and bottom of the pan, until the mixture begins to thicken enough to coat the back of the spoon, about 10 minutes. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 4 hours, or place in an ice water bath to cool more quickly.

4. 4

   Pour the chilled mint cream into an ice cream maker and churn for 20 minutes, until thickened. (Note: You can freeze the ice cream in an airtight container at this stage and, if you prefer, serve it in a cone or bowl with the sauce on top.)

5. 5

   Fill a piping bag with the ice cream and pipe into the Popsicle moulds. Tap the moulds on the counter to remove any air bubbles, then place a Popsicle stick in the centre of each Popsicle.

6. 6

   Freeze for 6 hours or until the Popsicles are firm.