Jelly Tip Ice Cream Pops
- One box raspberry flavoured jelly / jello, made with half the quantity of water called for on the packet
Vanilla Bean Ice Cream
- 4 large egg yolks
- ⅔ cup (135g) sugar
- 1 ½ cups (360ml) whole milk
- 1 Tbsp vanilla paste, or the seeds from 1 vanilla bean
- 1 ½ cups (360ml) heavy whipping cream
Chocolate Shell Coating
- 225g good quality dark chocolate
- ¼ cup (55g) refined coconut oil
- Make up the packet of jelly, using half the amount of boiling water specified in the instructions. Fill each popsicle mould (I used 6) either a quarter or a third of the way full, depending on your desired jelly to ice cream ratio. Do not add the sticks yet. Freeze until solid.
VANILLA BEAN ICE CREAM
- In a medium bowl, combine the egg yolks and sugar. Whisk well until pale. Set aside.
- In a large pot over medium heat, combine the whole milk and vanilla paste. Warm until bubbles begin to form around the outer edge of the pot. Bring to a light simmer. Remove from the heat. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.
- Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.
- Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight. Churn in an ice cream maker according to manufacturer's instructions.
- Remove the popsicle moulds from the freezer, and fill each one to the top with ice cream, making sure that you tap the mould firmly on a flat surface to ensure there are no air bubbles between the jelly and the ice cream. Add the sticks to the ice cream pops, and freeze until completely solid.
- Just before you are ready to dip the ice creams, Place the dark chocolate and coconut oil in a small heatproof bowl. Microwave in 30 second increments, stirring well between each, until smooth and shiny. Transfer to a jar wide enough to fit the ice cream pop (I used a narrow mason jar), and allow to cool slightly.
- Line a baking tray with parchment paper, and place in the freezer. Quickly run each popsicle mould under hot water, and carefully remove from the mould. Place each ice cream pop on the lined baking sheet in the freezer, and repeat until all the pops have been unmoulded. Leave to freeze for 10 mins or so just to allow them to re-set a little.
- Working with one pop at a time, dip each ice cream in the chocolate shell, ensuring it is evenly covered. Allow to set, then place back in the freezer. Repeat with each ice cream until all are coated. Store in the freezer until ready to serve. Extra pops, once frozen and coated, can be stored in a ziploc bag in the freezer. Allow to freeze completely solid before transferring to the bag, so they don't stick together.