No ice cream machine? No worries – these simple but delicious old school choc topped ice cream sticks are a cinch to make and you don’t need a fancy ice cream machine either.
The secret is a silky-smooth parfait mixture that tastes just like ice cream. Pro tip! Make sure these are frozen hard before attempting to demould them from your lollipop moulds as they are a little fragile and may snap.
Substitute citrus or nuts as you like and use white or dark chocolate if you prefer.
Great for anytime of the year and super fun to make with the kids. Enjoy x
Cook Time: 1 hour + freezing time
Servings: 12
Ingredients
120 g (6 no.) Egg yolks
1 Orange, zest
1 Vanilla pod, split and scraped seeds
125 g Caster sugar
1 tbsp Glucose syrup
100 ml Water
375 ml Cream thickened, firm whip
Milk Chocolate and Almond Covering
500 g Milk chocolate
150 g Cocoa butter
120 g Toasted almond nibs
Method
-
Add the yolks to the bowl of an electric stand mixer and start to whisk on medium speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Add the glucose and continue cooking.
- Cook the syrup to 121°C using a sugar or digital thermometer to accurately check the temperature.
- Slowly pour the syrup into bowl of whisking egg yolks from the side and turn onto high speed. Whisk for 5 minutes until the mixture has cooled slightly. Add the zest and the vanilla into the bowl and mix again, the mix should be pale and thick in volume.
- Remove from the machine and fold in the whipped cream and spoon the mixture into moulds, fix the popsicle sticks and freeze overnight.
- De-mould the ice-creams and place them back in the freezer for at least an hour or preferably overnight, until firm.
- Melt the chocolate and the cocoa butter separately and mix together with the almond pieces in a tall narrow measuring jug or container.
- Dip the ice-creams into the chocolate and refreeze.