Mango Sticky Rice Ice Cream Pops

Pour the milk, sugar, and heavy cream into a stainless steel pan. Set over medium high heat and bring to a boil while stirring constantly to prevent scalding. Reduce the dairy mixture to 3 cups. Remove from heat and whisk in the Coconut Mango Sticky Rice Seasoning to incorporate. 

Cool mixture. Once cooled, pour mixture into a muffin pan or loaf pan line with plastic wrap. Place in the freezer to set. Once semi frozen, insert the popsicle stick into each section if using a muffin pan. Freeze completely. Remove plastic wrap once frozen and serve.