Rejoice frozen dessert lovers! Candy ice cream lollies are an all-time summer favourite dessert with the young and old alike. The frozen dessert captivates dessert lovers with its intensely milky flavor, fruity and spicy notes. Besides with the addition of different variants of with more nuts, spices, and other such flavourful elements these candy lollies are not only tasty, it also has a super creamy and thick texture, which one can thoroughly enjoy post a summer meal. Try your hand at a couple of candy ice creams, wow your guests this season by whipping up a few frozen delights, after all summer is the perfect excuse to go nuts for rich candy lollies.
Milk Candy Ice Cream
- ½ can or 7 oz Condensed milk/milkmaid
- ½ can or 6 oz Evaporated milk
- 1 cup Heavy cream
- Few tablespoons of sugar (adjust the amount of sugar
as per your taste)
- ¼ cup Pistachios
- 1 betel leaf/pan leaf
- Big pinch of saffron dissolved in 1 tbsp of warm milk
- ½ cup mango pulp
* This recipe does not call for any heating of the milk which is normally asked for while making lolly as we would be using Heavy cream and Evaporated milk
- In a clean bowl whip half of the cream (1/2 cup heavy cream) using a hand whisk until cream forms soft peaks. Keep the bowl aside.
- In another bowl, combine together condensed milk, evaporated milk and remaining (1/2 cup heavy cream) cream until mixed well. Add the above whipped cream and again mix well, until all the ingredients are incorporated well. (At this point the base for lolly is ready and you can flavor it either with nuts, cardamom powder, saffron).
- Now if you want to make the original white lolly then at this point you can add chopped nuts of your choice (almonds, pistachios) and cardamom powder (optional) to the mix and freeze it in molds.
- But for making tri-color lolly, divide the above lolly mix in 3 equal parts.
- To the first part of lolly mix, add 1 tbsp warm milk in which saffron was dissolved. Also add in the mango pulp and mix well. And if after mixing you need little dark color then increase the amount of pulp. Pour this saffron color mix in the molds, filling them one–third of their size and freeze them.
- Now after few hours when the saffron layer is set in molds, add second part of lolly mix which is white in color, filling the same amount as you filled for saffron layer. And freeze the molds again.
- For the green layer, blend together pistachios and small pieces of betel leaf in a blender. You can add few tablespoon of remain white lolly mix in blender, as it will help in grinding process. Mix the pistachios and betel leaf mix to the remaining white lolly mix and pour this green mix on top of white layer when the white layer is completely frozen. And again place the mold in freezer, till the green layer is set.
- Once your lolly is set, you can unmold it by placing the mold under warm water for 20-30 seconds.
- Enjoy the chilled tri color lolly.
- Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil.
- Add the cardamom powder, mix well and cook on a medium flame for 20 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely.
- Once cooled, add the apples and mix well.
- Pour the mixture into 5 moulds, sprinkle saffron threads and freeze for 10 to 12 hours or till set.
- To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the lolly and pulling it out.
- Serve immediately.
Apple Candy Ice Cream
Mango Candy Ice Cream
* 1 liter full-cream milk
* ¼ cup sugar
* 1 cup alphonso mango pulp
* Kesar, cardamom, pistachio and almond – to garnish
* Boil milk till it is reduced to ¼ of quantity.
* Add sugar and mango pulp and mix well.
* Set the mixture in the molds.
* Garnish it with saffron, cardamom powder, pistachio and almonds.
* Take an ice box or a big plastic container.
* Put ice and rock salt to it.
* Place the mix in molds carefully.
* Check, if it is half set then place a stick in the center of it.
* Keep the molds back into the container to set properly.