We are currently smack bang in the middle of the NZ summer. It is hot and humid, making it the perfect weather for ice cream. Here in our house, we usually have a tub of vanilla in the freezer, sometimes orange chocolate chip, maybe hokey pokey. And sometimes when we’re out and about, maybe coming home from the beach, we might stop at a dairy and grab something cold. Choosing an ice cream is a big decision, especially if you are 4 or 7. Do you go with something icy and fruity, like a Fruju? Or something with mini m&ms – hello Trumpet? Or maybe you tick 3 boxes and get a Jelly Tip.
If you’ve never tasted this iconic kiwi treat, here’s the rundown: smooth vanilla ice cream on a stick is topped with raspberry jelly, and is then dipped in a thin chocolate shell. It’s nice enough, but my version is even better thanks to glorious ingredients like organic Lewis Road Creamery milk, Otaika Valley free range eggs, and Fresh As freeze dried raspberry powder.
I’ve mentioned before my love of Fresh As freeze dried fruit. I’ve used it plenty of times, like here and here. This time I’ve used it to add a whole lot of tang to the raspberry jelly which sits atop of the smooth and creamy vanilla ice cream. And the best bit? You don’t even need an ice cream maker! I bought these classic Zoku molds and used wooden popsicle sticks. It’s a bit of a drag only making 6 at a time so I think I might invest in another set.
This is not a difficult recipe by any means, but it does take a couple of days. The ice cream base needs to chill overnight, and the ice creams need about 6 hours to set. You will need to start this recipe a day in advance. Chilling the custard overnight prevents ice crystals forming. The jelly is quite tangy, if you prefer a sweeter jelly, reduce the raspberry powder by 10g and add another tablespoon of sugar.
For the ice cream
It’s best to have everything measured and ready for action.
300ml milk (use full fat)
6 large egg yolks (I use size 7)
1 teaspoon vanilla extract
pinch of salt
In a bowl, whisk the egg yolks and set aside.
Pour the cream into a large bowl and set a sieve across the top. Set aside.
Add the milk, sugar and salt to a medium saucepan and heat over medium-low heat, stirring constantly until the sugar has dissolved. Remove from the heat.
Slowly add ½c of the warm milk to the egg yolks, whisking constantly.
Pour the egg yolks back into the saucepan and cook over medium-low heat, stirring constantly with a heat proof spatula. The mixture will thicken; it will take about 10 minutes and should coat the back of the spatula.
Pour the custard through the sieve, into the cream. Whisk in the vanilla extract.
Set the custard over an ice water bath (I just filled my sink with cold water and ice) and stir until cool. It will only take a couple of minutes.
Cover with Gladwrap, pressing so the plastic sticks to the surface of the custard, and then refrigerate overnight.
For the jelly
35g freeze dried raspberry powder (I like Fresh As)
3 tablespoons caster sugar
1½ tablespoons powdered gelatin
1½c cold water
In a small bowl, whisk together the raspberry powder, sugar and gelatin. Set aside.
Add the water to a small pot and bring to a simmer over a medium heat.
Once the water is just starting to simmer, turn it down to low, add the raspberry powder etc, and whisk together. Keep whisking until the sugar and gelatin have dissolved – about 1 minute. Remove from the heat.
To assemble the Jelly Tips
* You will need 300g of dark chocolate, roughly chopped, and 4 tablespoons of coconut oil.
Carefully spoon 2 tablespoons of jelly into each mold. Try not to drip it down the sides like I did below! Refrigerate for 30 minutes.
Gently pour about ½c of custard into each mold and then pop into the freezer for 6-8 hours. I waited one hour before poking in the popsicle sticks.
When they have set, remove them from the freezer. Run each mold under warm (nearly hot) water for about 30 seconds before gently pulling on the popsicle stick to remove the ice-cream. Make sure you run some water over the jelly/ice cream join otherwise you run the risk of them separating.
As each ice cream is removed, place it on a baking paper lined tray in the freezer.
Place the chocolate and coconut oil in a heatproof bowl and microwave at 70% power for 30 second bursts, until melted. Set aside for 10 minutes.
Carefully dip each ice cream into the melted chocolate, place it back on the baking paper covered tray and back into the freezer. The chocolate will set within a couple of minutes. (I poured my chocolate into a tall plastic drinking glass which made it really easy to dip.)
Wrap each Jelly Tip in baking paper. These will keep in the freezer for up to one month.
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