Chocolate Rum Popsicle

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Step 1

Bring the milk and heavy cream to a boil. Remove from heat and cool for 5 minutes.

Step 2

Place the chocolate in a glass bowl and pour the milk over the top. Stir until melted. Add the rum. Whisk the eggs and sugar in a bowl and then blend with chocolate mixture. Cover with plastic wrap and place in the freezer for around 2 hours. Place in an ice cream maker. Churn around 20 minutes. Pour into the pop molds and insert sticks. Freeze for around 24 hours before removing.

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