French Twist Ice Lolly

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• Step 1

  For the raspberries, put the raspberries in a bowl and pour the sugarand vodka over them. Set aside for at least 1 hour or overnight so
  the raspberries release their juices.

• Step 2

  For the French vanilla, put the milk, cream and salt in a saucepan
  over a low heat. Cut along the vanilla pod and scrape the seeds out
  into the pan and add the pod too. Beat the egg yolks and sugar in
  a heatproof bowl. When the milk starts to simmer, take it off the
  heat and pour a few spoons of it into the egg mixture. Whisk well,
  then pour back into the pan. Heat over a low–medium heat, stirring
  constantly, until thickened enough to easily coat the back of a
  wooden spoon. Do not let it boil. Strain it immediately through a
  fine sieve and allow to cool, then refrigerate for at least 2 hours.

• Step 3

  Mash the raspberry mixture lightly, leaving some raspberries
  almost whole. Spoon alternate layers of the raspberries and French
  vanilla into your ice-lolly moulds, leaving 5mm at the top to allow
  the mixture to expand when it freezes. Muddle the layers together a
  little with a lolly stick. Insert the lolly sticks and freeze. (See below for procedure)

• Step 4

  THE PROCEDURE
  essential tips
  1. the moulds
  When you pour the mixture into the lolly moulds, leave about
  5mm at the top to allow the mixture to expand as it freezes.
  2.Insert the sticks
  Some moulds have a metal tray that you can insert the sticks
  through. If so, make sure the sticks go in straight otherwise
  you’ll have a really hard time taking the metal tray off
  when you are ready to unmould them. We prefer to use this
  method: leave the moulds uncovered in the freezer for about 1
  hour (but be careful not to forget them – we’ve done it many
  times!), then insert the sticks and they will remain upright.
  3.Freeze
  Turn your freezer to the coldest setting. The faster the lolly
  freezes, the smaller the ice crystals will be, which means it
  will be creamier. Put your moulds at the back of the freezer
  where it’s coldest. Lollies take 4–8 hours to freeze depending
  on the ingredients you use. The higher the water-to-sugar
  ratio the faster your lolly will freeze. Alcohol will slow the
  process and too much will result in a slushy lolly. There are
  some expensive instant lolly makers that will freeze a lolly in
  just 15 minutes, so that’s an option if you’re really impatient.
  4.Unmould
  Carefully immerse the moulds in hot water (we use the kitchen
  sink) for about 10–20 seconds, making sure to dip them right
  up to just below the top rim, then pull hard on the sticks
  to yank them out. If they don’t come out, they might need a
  second immersion. If you are using individual moulds, you can
  run hot water over the outside of the mould and then pull
  hard on the sticks.
  5.Eat or store
  Enjoy your ice lollies immediately or store them in sealable
  freezer bags or waxed paper bags in the freezer. Make sure
  they are airtight to prevent ice crystals from forming inside
  and a taste of ‘freezer burn’. You can also keep them frozen in
  their moulds until you are ready to eat them but try not to
  leave them for too long because they taste much better within
  a week of making.
  6.Transport
  Use insulated freezer carrier bags or a Styrofoam-lined box
  if you ever need to transport ice lollies. The more lollies you
  transport together, the longer they will stay frozen. For a
  very long journey you may want to purchase a block of dried
  ice, which will keep them frozen for many hours.

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