Mint, Cherries And Chocolate Rice Pudding Ice Cream

• 1 3/4 cups Whole Milk
• 1/4 cup Heavy cream
• 1 cup Fresh clean mint leaves
• 5 to 6 tablespoons Short Grain Rice
• 1/4 cup Fresh cherries, pits removed, chopped
• 1/2 cup Semi-Sweet chocolate or dark chocolate
• 1/3 cup honey
• 1/2 teaspoon Salt

1. Take the rice and wash it 2 to 3 times under running hot water. And, then soak the rice for about 20 minutes or so in hot or warm water. Leave it aside.
2. Combine the milk , heavy cream, in a deep pot. And, bring it to boil. Once it has boiled enough, add in the mint and let it steep for about 20 minutes or so and cover the pot.rnLet the mint infuse in it.
3. Now, take the rice which was soaking in water. Remove the water. rnOn the other side, take the mint infused milk and cream , strain it with the help of fine-mesh sieve.
4. Take back the milk and cream to stove on medium heat , add in the rice. Bring it to boil. Add the chocolate .Reduce the heat to low. Keep stirring just once in a while so that it does not stick on the bottom.Let it simmer for about 30 minutes , till the mixture has become nice and thick. Rice should be well cooked and it should soft. Remove it from the flame.
5. Wait few minutes, add in the honey, chopped cherries and salt. Mix it well. rnrn (You can also use sugar , if you wish in place of honey. But, as I have used semi-sweet chocolate, I did not prefer to use sugar. )
6. Once it has cooled a little bit. Divide it into the ice-pop molds if making pops.To make ice cream Churn it into ice cream maker and then freeze until it is set. I would prefer overnight. enjoy them the next day! you can make these ahead and they stay upto a week or more in the freezer.

milk, heavy cream, fresh clean mint leaves, short grain rice, fresh cherries, semisweet chocolate, honey, salt

Taken from food52.com/recipes/18159-mint-cherries-and-chocolate-rice-pudding-ice-cream (may not work)