$ $ $ $ $
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20 mins

Ice Kitchen
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.

Posted by Quadrille Published See Quadrille's 56 projects » © 2022 Cesar & Nadia Roden / Quadrille · Reproduced with permission. · Ice Kitchen: 50 Lolly Recipes by Cesar and Nadia Roden (Quadrille, £12.99) Photography by Adam Slama
  • 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

    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.
    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.
    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.
    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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