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.
- Ariane D. favorited French Twist Ice Lolly 08 May 23:03
- HylianWriter534 favorited French Twist Ice Lolly 04 Aug 01:24
- mowi m. favorited French Twist Ice Lolly 18 Jul 11:05
- Suzi T. favorited French Twist Ice Lolly 16 Jul 11:15
- Emma H. favorited French Twist Ice Lolly 15 Jul 14:55
- C K. favorited French Twist Ice Lolly 14 Jul 00:49
- Quadrille published her project French Twist Ice Lolly 27 Jun 15:13
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)
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.