Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell
Raspberry Ripple Sauce
- 1000g frozen raspberries
- 150g sugar
- 120g water
- Small pinch of Salt
Raspberry Philadelphia Style Ice Cream Base
- 500g (2 cups) heavy Cream
- 150g (¾ cup) granulated sugar
- pinch of kosher salt
- 30g freeze dried raspberry powder
- ½ 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)
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 ⅔ 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.
Ice Cream Base adapted from The Perfect Scoop