These ice cream pops from Linda Lomelino are almost like eating chocolate pudding on a stick. Instead of egg yolks, cornflour makes the ice cream really creamy
For the ice cream:
• 40g cornflour
• 400ml full-fat milk
• 55g granulated sugar
• 2 tsp cocoa powder
• a pinch of salt
• 45g dark chocolate with 70% cacao solids, chopped
For the chocolate coating:
• 90g chocolate, chopped (whatever type you like)
• 30g chopped pistachios
1 For the ice cream, whisk the cornflour and 60ml of the milk together to make a smooth paste. Combine the rest of the milk with the sugar, cocoa powder, and salt in a saucepan, and bring to the boil.
2 Remove the pan from the heat and add the cornflour mixture in a thin stream, whisking. Put the pan back on medium heat and whisk for 1-2 minutes, until the mixture thickens. Mix in the chocolate and stir until melted.
3 Let the mixture cool slightly before you pour it into ice lolly moulds, then carefully tap the moulds on the worksurface to prevent air bubbles. Freeze for about 1–1½ hours, then insert the ice cream sticks and freeze for a further 3–4 hours.
4 Remove the pops from the freezer and quickly dip the moulds into a glass of warm water. Carefully remove the ice cream pops from the moulds and lay them on a plate covered with parchment paper. Put the plate in the freezer.
5 For the chocolate coating, melt the chocolate in a double boiler or in the microwave. Let it cool slightly. Dip the top of each ice cream pop in the chocolate, or pour the chocolate over each bar and let it run over the ice cream. Dip each ice cream pop into the chopped pistachio nuts (the chocolate hardens in just a few seconds).
6 Serve the pops immediately, or store in the freezer in a lidded plastic container.
Recipe courtesy of Linda Lomelino, extracted from Lomelino’s Ice Cream: 79 Ice Creams, Sorbets, and Frozen Treats to Make Any Day Sweet. © Roost Books