Vanilla Ice Cream Popsicles
Let’s pretend that summer is here. That it’s beaming hot and we are spending our days on the beach, and our evenings with a glass of chilled white wine or a cocktail and indulge in outdoor picnics and bbq’s. Summer is also ice cream time, and I want to share a recent passion with you: making my own ice cream popsicles. It’s far less complicated than you would think, and you don’t need an ice cream machine (yay!). My wonderful mother decided to give me a little summer present, and ever since the silicon popsicle moulds were delivered I have been working on creating a really great recipe. A lot of testing was required, and I was more than happy to do the effort needed to be able to bring you the very best recipe.
I’m using muscovado sugar in this recipe, which is sticky dark brown sugar. In contrast to regular sugar, it has a very strong flavour, so if you don’t like the smell of it, feel free to use normal sugar. There are a couple of important things you need to know when making ice cream to make it deliciously soft and smooth and it’s all about reducing the size of ice crystals.
There is really no question why heavy cream and egg yolks are the two main ingredients in ice cream, as they are the reason behind the gorgeous smoothness. You can add up to 1 egg yolk for each dl of cream to make it even more silky.
No. 2 Sugar
Sugar doesn’t freeze and will do wonders for your ice cream as it works as a kind of padding between the ice crystals and prevent them from forming clusters and give you a grainy and hard ice cream. Liquid sugars as honey or sugar can also be used with the same effect. If you want to make your treats sugar free I would rather make a smoothie or fruit pure based popsicles (I’ll provide you with a recipe for that next week).
No. 3 Temperature
Once your ice cream is in the freezer it’s important that you keep the temperature as consistent as possible. Please don’t open the freezer unless you absolutely have to, the popsicles are doing fine on their own, you don’t have to check on them! If you can, put them at the very back of the freezer where the temperature is the most stable. The ice cream mixture should be cold before pouring it into the moulds to make it freeze faster and avoid creating big ice crystals.
NO. 4 Alcohol
If you are making popsicles with alcohol in them (like bounty popsicles with coconut flavoured rum) you’re not very likely to experience problems as alcohol, like sugar, doesn’t freeze and will help your ice cream stay softer in the freezer and prevent big crystals. You can add up to 3 tablespoons of alcohol to every liter of ice cream.
To make a batch of beautiful vanilla popsicles you’ll need:
3dl heavy cream (38% fat)
2 egg yolks
1dl sticky brown sugar or muscovado sugar
A sprinkle of vanilla powder
Any kind of sprinkle you prefer. I used chili, coconut, licorice, lavender, poppy seeds and lemon.
Combine the vanilla with the cream and whip it into soft peaks. Pour the sugar into the egg yolks and whisk it until it’s light and airy. Pour the egg mixture into the whipped cream and and carefully fold it in. Let it rest in the fridge for at least 15 minutes before pouring in into your ice cream moulds. When it’s nice and cold, you can pour it into your moulds and sprinkle with your preferred topping. Put the popsicle stick into the mould and freeze for 5-6 hours minimum, or over night.
If you don’t have ice cream moulds you can put your mixture in a plastic container (preferably with a lid) and stir it every 30-45 minutes, until the ice cream is firm and ready to eat.
The ice cream popsicles will keep in an air tight container in the back of your fridge for a couple of weeks, and I recommend that you wrap them individually when removing them from the moulds. Once they are out of the freezer, they melt quite fast so make sure to enjoy them straight away!