Kate Murdoch

Fab Ice Lollies

Fab Ice Lollies

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Making a classic fruity ice lolly at home!

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Fab Ice Lollies
Servings:

serving time6-8 (for each recipe)

Ingredients

  • Fab original:

  • 110 grams strawberries, hulled

  • 240 milliliters orange juice

  • 400 milliliters double cream

  • 2 large egg yolks

  • 40 grams caster sugar

  • Drop of vanilla extract

  • Blueberry cheesecake:

  • 110 grams blueberries

  • 240 milliliters mixed berry

  • 110 grams cream cheese

  • 110 milliliters whole milk

  • 110 grams double cream

  • 30 grams Icing sugar

  • Peaches & cream:

  • 1 can peaches in natural juice

  • 400 milliliters double cream

  • 2 large egg yolks

  • 40 grams caster sugar

  • Drop of vanilla extract

  • Pineapple coconut:

  • 110 grams fresh pineapple, chunks

  • 240 milliliters tropical juice

  • 1/2 tin coconut milk

  • 15 grams icing sugar

  • 1/2 lime, juice

  • To decorate:

  • White chocolate

  • Milk chocolate

  • Sprinkles

  • Wooden sticks

  • Ice lolly moulds

Instructions

  1. Pour cream into a small pan and heat gently until very hot but not boiling. Don't let the cream come to a boil.

  2. Meanwhile, whisk together the egg yolks and caster sugar until the mixture is smooth and paler in colour. Gradually pour and whisk in a third of the hot cream into the egg yolk mixture before pouring that mixture back into the pan with the remaining cream.

  3. Continue to heat until the mixture thickens and it coats the back of a wooden spoon. Take the mixture off the heat and then leave it to cool before pouring it into the ice lolly moulds filling 2/3 full. (For the blueberry cheesecake filling and pineapple coconut filling just mix the ingredients until smooth before pouring into the ice lolly moulds filling 2/3 full).

  4. Place the moulds into the freezer for 1 hour before inserting the ice lolly sticks, then put them back in the freezer.

  5. For the fruit layer, pour fruit and juice into a blender and blitz until smooth. Pour over the now set base layer to the top of your moulds. You may want to sieve the juice for a smoother lolly (this step applies for all fruit flavours). Leave to set overnight in the freezer.

  6. Once set, remove the lollies from their moulds. Dip the top third of the lolly into chocolate and decorate with sprinkles. The chocolate will set quickly so get the sprinkles on asap.

  7. Leave to set and then enjoy :D

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