Creamy frozen nectarine and blueberry ice lollies
Ingredients
- 15ml (1 tbsp) butter
- 2 (250g) large
- nectarines, diced
- 130g (1 cup) blueberries
- 45ml (3 tbsp) brown sugar
- 10ml (2 tsp) vanilla essence
- 5ml (1 tsp) lemon juice
- 1 x 380g tin evaporated milk
- 120g (1/3 cup) honey
- 125ml (½ cup) fresh cream,
- to whip
- 120g white chocolate,
- finely chopped
- 60ml (¼ cup) fresh cream
- 180ml (¾ cup) cornflakes
Instructions
Heat the butter in a frying pan over medium heat. Add the nectarines, blueberries, brown sugar, vanilla essence and lemon juice. Cook until the nectarines have softened and the blueberries have released some of their colour, 2 minutes.
Whisk the evaporated milk and honey together until smooth. Stir in the nectarine and blueberry mixture and allow to cool.
Whisk the 125ml (½ cup) cream until stiff. Fold into the cooled fruit mixture. Don’t over-mix, as a ripple effect looks beautiful. Spoon the mixture into a silicone muffin tray, placed on a plastic sheet or baking tin that fits into your freezer.
Freeze, 1 hour. Add the ice lolly sticks. After 30 minutes, check if the sticks are still standing upright and adjust if needed. Freeze, at least 4 hours or overnight until firm.
Melt the chocolate and 60ml (¼ cup) cream over a double boiler until smooth. Allow to cool, 10 minutes. Place the cornflakes in a food processor and blitz until fine.
Line a baking- or plastic tray with baking paper and place in the freezer. Remove a lolly from the muffin tray. Dip the bottom of the ice lolly into white chocolate, followed by cornflake dust. Place on the lined tray in the freezer to firm up, at least 30 minutes. Repeat with the remaining lollies.
Notes
When dipping the ice lollies, do this one at a time and immediately place each lolly in the freezer to prevent them from melting too quickly.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
