Hiii! Sorry it’s been a bit more quiet around here than usual - things got a bit busy, and I dropped the ball on my regular posting I was doing so well with! We had a couple of hectic weeks, which meant I burnt through the backlog of posts I like to have as a wee buffer, annnnnd suddenly I had nothing to post! Whoopsies. I spent last week making our good friend’s wedding cakes (there were five layer cakes), and I can’t wait to share them all with you - I shot all of them and will write up a few things I learnt along the way in terms of time management and recipe planning for if you ever also want to make five cakes in two days in a shoebox apartment!
This recipe is a bit more simple than five layer cakes in two days, and it’s one I have had knocking round in my head for a while now - raspberry and white chocolate ice cream pops! I got a fancy set of ice cream moulds last year (if you get them, be aware that a ‘set of two’ as listed gives you four pops worth, so don’t get 3 sets like me and end up with 12), and I love love love how they look and the shape that they give the ice cream, so I have been itching to use them again!
I also discovered philadelphia style ice cream last year by way of David Leibovitz’s book and I am low key obsessed with it. It churns up super creamy (and super white), and doesn’t require the making of a custard base. I upped the flavour by adding some freeze dried raspberry powder, then added a raspberry ripple made with frozen raspberries which I turned into a sauce and reduced down. Once they were frozen I dipped them in a white chocolate magic shell, which is super easy to make - you essentially just melt together white chocolate and a neutral oil, and it sets amazingly smoothly and solidly on the pops. I love the flavour of the raspberry ice cream, and the ripple gives a delicious variaton in texture, and you really can’t go past a snappy white chocolate shell to tie everything together.
A few wee tips:
These are great even without the raspberry sauce, but if you want to take the extra time, it’s a super delicious step! You may end up with a bit extra, but it is amazing on ice cream.
You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.
I found the easiest way to get the ripple into the ice cream was to pop it into a piping bag fitted with a bismarck tip, and kind of inject it in. If you don’t have an open top ice cream pop mould you could also stir some of the raspberry sauce through to make a ripple, then add it to your moulds.
If you wanted to make this just as a regular ice cream, you could layer the ice cream base and the raspberry sauce in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable ice cream.
These are the pop moulds that I use! They are silicone, and they release so, so nicely!
I loaded these up with sprinkles - I used these ones from Sprinkle Pop!
Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell
- Makes about 8 pops, depending on the size of your mould -
Ice Cream Base adapted from The Perfect Scoop
Raspberry Ripple Sauce
1000g frozen raspberries
Small pinch of Salt
Raspberry Philadelphia Style Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
30g freeze dried raspberry powder
1/2 tsp vanilla bean paste
250g (1 cup) whole Milk
White Chocolate Magic Shell
600g white chocolate, chopped
120g neutral oil such as grapeseed or sunflower
Sprinkles to finish (optional)
- PROCESS -
RASPBERRY RIPPLE SAUCE
Combine all ingredients in a medium saucepan. Heat over a medium heat, stirring often with a wooden spoon. Bring to the boil and cook for 10-12 minutes, breaking down the raspberries with the spoon as you stir. Continue to cook until the fruit has mostly broken down.
Remove from the heat. Pass the fruit through a sieve, pressing down with the back of a spoon to squeeze as much juice out as possible. Discard the solids.
Clean the pot, and return to the stove. Add the strained juice. Cook over medium heat, stirring constantly, until thick and syrupy. Transfer to an airtight container and place in the fridge until completely chilled.
RASPBERRY PHILADELPHIA STYLE ICE CREAM BASE
Combine 250g(1 cup) of the cream, sugar, salt and freeze dried raspberry powder in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved.
Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
ICE CREAM POP ASSEMBLY
Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While it is churning, transfer about 2/3 of the raspberry sauce to a piping bag fitted with a bismarck tip or small round piping tip. Once the ice cream base has churned, divide it evenly between your ice cream pop moulds, leaving a small amount of room in each to account for the space taken up by the raspberry sauce.
Insert the piping tip into the ice cream, and pipe a blob of sauce. Repeat a few more times per ice cream pop - you are essentially injecting the sauce into the pop.
Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.
WHITE CHOCOLATE MAGIC SHELL
Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.
Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell.
Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, sprinkle with sprinkles, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another hour or so until frozen solid. Store leftovers in an airtight container in the freezer.