https://www.cutoutandkeep.net/projects/french-twist-ice-lolly • Posted by Quadrille
The marriage of French vanilla and raspberries works so well, which explains why this lolly is so popular at the cart. The small amount of vodka keeps the raspberries from freezing solid.
The marriage of French vanilla and raspberries works so well, which explains why this lolly is so popular at the cart. The small amount of vodka keeps the raspberries from freezing solid.
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.
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.
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)
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.