Orange and Almond Milk Choc Top Ice Creams

Cook Time 1 hour + freezing time

Servings 12


6 egg yolks

1 orange, zest

1 vanilla pod, split and scraped seeds

125g caster sugar

1 tbsp glucose syrup

100ml water

375ml cream, firm whip

Milk Chocolate and Almond Covering

500g milk chocolate

150g cocoa butter

120g toasted almond nibs


Add the yolks to the bowl of an electric stand mixer and start to whisk on medium speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Add the glucose and continue cooking.

Cook the syrup to 121°C using a sugar or digital thermometer to accurately check the temperature.

Slowly pour the syrup into bowl of whisking egg yolks from the side, and turn onto high speed. Whisk for 5 minutes until the mixture has cooled slightly. Add the zest and the vanilla into the bowl and mix again, the mix should be pale and thick in volume.

Remove from the machine and fold in the whipped cream and spoon the mixture into moulds, fix the popsicle sticks and freeze overnight.

De-mould the ice-creams and place them back in the freezer for an hour or until firm.

Melt the chocolate and the cocoa butter separately and mix together with the almond pieces in a tall narrow measuring jug or container.

Dip the ice-creams into the chocolate and refreeze.


Orange and Chicken Salad


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