CHOCOLATE POPSICLES WITH PISTACHIOS

CHOCOLATE POPSICLES WITH PISTACHIOS
MAKES 4-6 ICE CREAM POPS
 
 
ICE CREAM
2 ½  tablespoons cornstarch 
1 ⅔  cups milk 
¼  cup granulated sugar 
2 teaspoons cocoa 
pinch of salt 
1 ¾  oz. chopped dark chocolate (70% cacao)
 
CHOCOLATE COATING 
31 ½  oz. chopped chocolate (whatever type you like) 
¼  cup chopped pistachio nuts
 
MAKING THE ICE CREAM: 
1. Whisk the cornstarch and 1/4 cup of the milk together to make a smooth paste. Combine the rest of the milk with the sugar, cocoa, and
salt in a saucepan; bring to a boil. 
2. Remove the pan from the heat and whisk in the cornstarch mixture, poured in a thin stream. Put the pan back on medium heat and whisk until the mixture thickens, about 1-2 minutes. Mix in the chocolate and stir until the chocolates melts. 
3 Let the mixture cool slightly before you pour it into the molds. Carefully tap the molds on the table to prevent air bubbles. Freeze about 1-1 ½  hours. Insert the ice cream sticks and freeze another 3-4 hours.
4. Remove the pops from the freezer and quickly dip the molds into a glass of warm water. Carefully remove the ice cream pops from the molds and lay them on a plate covered with parchment paper. Put the plate in the freezer.
 
PREPARING THE CHOCOLATE COATING: 
1. Melt the chocolate in a double boiler or in the microwave. Let it cool slightly. Dip the top of each ice cream pop in the chocolate or pour the chocolate over each bar and let it run over the ice cream. Dip each ice cream pop into the chopped pistachio nuts; the chocolate hardens
in just a few seconds. 
2. Serve the pops immediately or store them in
the freezer in a lidded plastic container.