3/4 cup (180 ml) 35% cream

3/4 cup (180 ml) milk

1/2 cup (15 g) mint leaves, chopped

1/3 cup (70 g) sugar

1 1/2 tsp cornstarch

2 egg yolks

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.

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.

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.

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.)

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.

Freeze for 6 hours or until the Popsicles are firm.

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