Chocolate icypoles

1/2 cup sugar
1 tbsp unflavored gelatine
pinch of salt
1/4 cup carob powder (cocoa if amines are okay)
2-1/2 cups milk
1/2 teaspoon pure vanilla essence (opt)

In a saucepan, stir together the sugar, gelatine, salt and carob. With a wire whisk or rotary beater, beat in the milk. Cook the mixture, stirring, over low heat just until the sugar and gelatine are dissolved. Remove from heat, and stir in the vanilla. Pour the mixture into a 9 x 5 x 3 inch (229 x 127 x 76 mm) loaf pan, and freeze until firm, but not hard, about 4 hours. Pour the mixture into a large bowl, and beat with a mixer until smooth. Pour into icypole molds or paper cups and freeze until hard. - Linda (discussion group)

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