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Red lolly ice-cream cake
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Prep Time:
360 minutes
Cook Time:
30 minutes
Total Time:
390 minutes
Indulge in a decadent ice-cream cake with Allen's red lollies for a truly unforgettable treat!
Ingredients:
  • 130g (2 cups) shredded coconut, toasted
  • 1 tsp vanilla bean paste
  • 750ml (3 cups) milk
  • 450ml pouring cream
  • 100g caster sugar
  • 7 egg yolks
  • 9 (about 100g) Redskins lollies
  • 20.00 ml Malibu
  • Pink fairy floss, to serve
  • Freeze-dried raspberries, to serve
  • 50g white chocolate, finely chopped
  • 2 (about 25g) Redskins lollies
  • 40.40 gm pouring cream
Instructions:
  • Prepare the 1.5L loaf pan by greasing its base and sides and lining it with plastic wrap, allowing the wrap to overhang. Chill in the freezer.
  • In a saucepan over medium heat, combine coconut, vanilla, 2 3/4 cups milk, 350ml cream, and 1/4 cup sugar. Bring to a gentle boil. Remove from heat and let it stand for 20 minutes to enhance the flavors. Reheat until just reaching a boil. Strain the mixture through a sieve into a heatproof bowl, discarding the coconut. In a separate heatproof bowl, whisk together egg yolks and remaining sugar until thick and pale. Gradually whisk in the hot milk mixture.
  • Transfer the milk mixture into a clean saucepan and gently heat it, stirring continuously with a wooden spoon for 10-12 minutes until it thickens slightly. Divide the custard, pouring a bit more than half into a heatproof bowl. Stir the liqueur into this bowl. Pour the rest of the custard into another heatproof bowl.
  • Combine Redskins and the rest of the cream in a small saucepan over medium-low heat. Stir constantly for 4-5 minutes until melted and smooth. Mix in the remaining 1⁄4 cup milk. Gently stir the Redskins mixture into the custard in a separate bowl until well combined. Let it cool for 30 minutes, then cover with plastic wrap and refrigerate for 3 hours before serving.
  • Churn the chilled coconut-liqueur custard in an ice cream machine for 30-40 minutes, then transfer to the prepared pan. Smooth the top and freeze for 6 hours until set.
  • Transfer the chilled Redskin custard into the ice-cream machine. Let it churn for 30-40 minutes until creamy. Spread the churned custard into a pan, ensuring the surface is smooth. Cover the pan with plastic wrap and freeze for 8 hours or overnight to allow it to set.
  • Prepare the ganache by placing the chocolate in a heatproof bowl. Heat the Redskins and cream in a saucepan over medium-low heat, stirring, until melted and smooth (about 3 minutes). Pour the mixture over the chocolate and let it sit for 3 minutes. Stir until smooth, then let it cool for an additional 3 minutes. Afterward, turn the cake onto a serving plate and drizzle with the ganache. Finish by topping with fairy floss and raspberries.

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