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Raspberry and rhubarb ice blocks
Raspberry and rhubarb ice blocks
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Prep Time:
38 minutes
Cook Time:
10 minutes
Total Time:
48 minutes
Create homemade raspberry rhubarb ice pops, a refreshing treat for sunny days.
Ingredients:
  • 375ml thickened cream
  • 250ml milk
  • 1/2 tsp vanilla bean paste
  • 4 Free Range Egg yolks
  • 110g caster sugar
  • 100g chopped rhubarb
  • 100g fresh raspberries or frozen raspberries
  • 40.00 gm caster sugar, extra
  • Pink liquid food colouring
  • 50g white chocolate, melted
Instructions:
  • In a medium saucepan over gentle heat, gently simmer the cream, milk, and vanilla until just heated through; then remove from heat.
  • In a medium bowl, use an electric mixer to beat the egg yolks and sugar until thick and pale. Gradually mix in the cream mixture until combined. Transfer to a clean saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 5 mins. Let it cool.
  • Combine rhubarb, raspberries, sugar, and water in a saucepan. Cook over medium heat until rhubarb is soft and mixture thickens. Allow to cool slightly, then blend until smooth. Strain, mix with custard, add a touch of pink food color, then pour into molds. Freeze for 6 hours until set.
  • Remove iceblocks from the mould and place them on a baking tray lined with parchment paper. Put the tray back in the freezer. Transfer melted chocolate into a sealable plastic bag, then cut a small hole in one corner of the bag and drizzle the chocolate over the iceblocks.

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