I remember having lolly cake as a kid as I’m sure many of you did but this is just any old ordinary lolly cake. I made it into an ice cream, which I think is a more grown up version of this childhood snack. There is no mistaking what flavour this ice cream.
Blitz biscuits to a crumb.
Break up the Eskimo lollies into small chunks and add to the crumbs in a bowl.
Add remaining ingredients and mix well to combine.
Add to a tin and press down into an even layer. Leave to set in the fridge.
Whisk eggs and sugar together until pale and fluffy.
Bring cream, milk and lolly cake to a simmer and cook until all the lolly cake has melted.
Pour hit milk mixture over the eggs to temper.
Return back to the heat and cook for 5 minutes. Remove and chill in the fridge.
Churn in an ice cream machine.
Add remaining lolly cake and churn to combine.
Freeze to firm up.
Lolly Cake ice Cream
Lolly Cake
250g (1 packet)Malt biscuits
120g butter, melted
190g Eskimo lollies
½ tin Sweetenedd Codensed millk
Add malt biscuits to a food processor and blitz until you have a coarse crumb. Add to a medium mixing bowl.
Break or chop eskimo lollies into small chunks and add to the malt biscuit crumbs. Add remaining ingredients and mix to combine. Line a cake tin with baking paper. Add cake mixture to the tin and using your hands, press down firmly into an even layer.place in the fridge and leave to set overnight.
Ice Cream
1 cup cream
1 cup milk
¼ cup sugar
4 egg yolks
1 lolly cake, cut in half
In a mixing bowl, whisk together egg yolks and sugar for 3-4 minutes or until light and creamy.
Combine milk, cream and half the lolly cake in a large saucepan and bring to the summer over a low heat, mixing until all the lolly cake has dissolved.
Gradually pour hot milk mixture over the egg yolks, while whisking to temper the eggs.
Return mixture to a low heat in a clean saucepan and cook, stirring with a wooden spoon for about 5 minutes. Do not boil as it will split.
Transfer mixture to a bowl and cover with plastic wrap. Place in the fridge to cool for 4-6 hours.
Add chilled mixture to an ice cream machine and churn according to machines instructions.
Chop the remaining half of lolly cake into mini cubes and once ice cream has about 2 minutes left, add the cubes to the ice cream and let the churning mix it through.
Pour into a tub and place in the freezer for 6-8 hours to firm up before serving.
Alternatively if you don’t have an ice cream machine and pour the chilled custard into a tub and cover and plastic wrap. Place in the freezer for 50 minutes, then remove and mix vigorously. Return to the freezer and repeat every 30 minutes for about 2-3 hours, then leave to firm up.
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