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ICE KITCHEN’S Summer Lolly Recipes

Create sensational icy treats with four recipes from the ICE KITCHEN

ICE KITCHEN launched in London in the spring of 2013 with the aim of selling gourmet artisan ice-lollies – and it’s safe to say they have succeeded beyond measure, transforming a classic, nostalgic treat into a gourmet delight for children and adults alike.

Now you can learn to master the art of churning, swirling and dipping yourself as the ice kitchen share some of their favourite recipes for you to recreate these icy treats yourself!



What you’ll Need

  • Kitchen Scales
  • Strong blender or food processor
  • Measuring spoons
  • Fine-mesh sieve to strain out solids
  • Juicer, for juicing fruit of course
  • Small or medium sized saucepan
  • Fine zester
  • Chopping board
  • Heatproof spatula or wooden spoon for stirring the mixture
  • Ice-lolly mould (inset pic) ideally a 10x 2.5-oz (70ml) lolly mould for 8-10 lollies.

TOAST TIP: If you want to use classic lolly sticks this luxury mould from Kraft Kitchen is ideal, but if you want to guarantee your pops come out perfectly, this ZOKU Line of pops will do the trick. 

Ice Kitchen’s Top Tip on the best ice lolly moulds: Always make sure the top of the mould isn’t wider than the base as you wont be able to get the lolly out!

If you're going traditional, get plenty of wooden Ice lolly sticks, as they are best as the lolly will stick firmly, these ones from Hobbycraft will work a treat. 

Ice Kitchen’s Top Tip: Place some foil over the top of the mould and pop the stick through it to ensure they stay in place

The Recipes 

Lollies Edited 2

Refreshing Orange and Lemon

What could be more refreshing on a warm summers day than a fresh, tart orange and lemon lolly? A simple but thirst-quenching combination the Ice Kitchen’s Orange and Lemon recipe is bursting with flavour.

Ingredients

  • Finely grated zest of 1 orange
  • 75g granulated sugar
  • 4 tablespoons water
  • 600ml freshly squeezed orange juice (from about 6 oranges)
  • 80ml freshly squeezed lemon juice (from about 5 lemons)

Ice kitchen method: Put the orange zest, sugar and water in a small saucepan and bring to a simmer. Simmer until the sugar has dissolved, then store the syrup into the orange and lemon juices.

Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

The Taste of Summer Mojito

Planning an outdoor party, bbq or celebration this summer? Then the Mojito lolly is the perfect accomplement to your al fresco soiree, keeping your guests refreshed whilst adding a little taste of summer in the process.

Ingredients

  • 500ml water
  • 155g granulated sugar
  • 20g fresh mint leaves plus 20 extra leaves
  • 200ml freshly squeezed lime juice (from about 5-6 limes)
  • 4 tablespoons white rum
  • 10 extra thin lime slices to suspend in the middle

Ice Kitchen method: Put the water and sugar in a small  saucepan and bring to the boil. Remove the pan from the heat and drop in the 20g of mint leaves. Cover with a lid, refrigerate and steep for a few hours or overnight.

Strain the syrup through a fine sieve, squeezing any juice from the mint leaves back into the pan. Finley chop 10 of the 20 extra mint leaves and add them to the syrup with the lime juice and rum and mix well It should taste quite sharp.

Drop a slice of lime into each ice-lolly mould along with a mint leaf. Ladle in the mixture, leaving 5mm at the top to allow the mixture to expand when is freezes. Insert the lolly sticks (the lime slices will be pushed down again to the bottom by the sticks) and freeze.

Ice kitchen Tip: If you put too much rum in this one it will go all mushy, instead go easy and have some rum to hand to dip it into if you want to at an extra punch.

A Very British Earl Grey

The taste of afternoon tea wrapped up in an ice-lolly.  A creamy treat distinctly scented with the oil of a bergamot orange, this is a wonderfully luxurious lolly providing the perfect balance of flavours.

Ingredients

  • 500ml whole milk
  • 30g cornflour
  • 250ml double cream
  • 120g granulated sugar
  • 5 tbspoons Earl Grey tea leaves
  • 1 teaspoon vanilla extract (optional)

Ice Kitchen method: Put 3 tablespoons of the milk in a small bowl and mix in the cornflour to form a smooth paste. Pour the remaining milk, the cream and sugar in a medium saucepan and heat until just about to boil, remove the pan from the heat and stir in the tealeaves. Allow to steep for 5 minutes.

Stir in the cornflour paste and return the pan to the heat. Stir constantly until the mixture starts to thicken and bubble. Allow to thicken, stirring constantly, for a further 2 minutes.

Pour the mixture through a fine sieve, pressing down on the leaves with the back of a spoon to extract the flavour. Stir in the vanilla, if using, and allow to cool to room temperature.

Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

Middle East Infusion of Pistachio and Rose

Inspired by flavours of the Middle East, this icey-treat combines two of the most sumptuous ingredients to create a luxurious, fragrant and exotic taste.

Ingredients

  • 500 ml whole milk
  • 25g cornflour
  • 250ml double cream
  • 125g granulated sugar
  • 3 teaspoons rose water (rose waters vary in strength so adjust to taste)
  • 40g shelled pistachios, finely chopped

Ice Kitchen method: Put 3 teaspoons of the milk in a small bowl and mix in the corn flour to form a smooth paste. Pour the remaining milk, the cream and sugar in a medium saucepan and heat until just about to simmer, then stir in the corn flour paste. Stir constantly until the mixture starts to thicken and bubble. Allow to thicken, stirring constantly for a further 2 minutes.

Pour the mixture through a fine sieve into a bowl. Stir in the rose water and allow to cool to room temperature.

Stir the pistachios into the mixture until well blended, reserving a few for coating the lollies. Pour the mixture until well blended, reserving a few for coating the lollies. Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

When your lollies are ready, roll them in crushed pistachios for extra texture and flavour.

To Serve

Decorations and Sprinkles

To add a little extra flavour to your lollies, the Ice Kitchen recomend placing bowls of different toppings from coconut sprinkles, crush nuts like pistachios on the table to roll and press your frozen lollies into.

Sprinkle ground spices, such as cinnamon, cayenne or cocoa onto the frozen lollies.

To coat your lolly in chocolate, make sure the lolly is frozen and hard. Put 100g chocolate and 1 tablespoon vegetable or coconut oil (the oil prevents the chocolate from cracking when frozen) in a heatproof bowl set over a saucepan of gently simmering water.  Stir the chocolate until melted and smooth (and stir in any extra flavourings like orange, coconut or chopped nuts). Remove from the heat and allow to cool to room temperature. To coat the lolly in chocolate, make sure the lolly is frozen hard before dipping it in. You can refreeze it on waxed paper until firm, or eat it straightaway.


For more deliciously fruity icy lollies, get your copy of the ICE KITCHEN 50 Lolly Recipe book, now available from their website www.icekitchen.co.uk. It’s packed full of refreshing, tasty and tantalising combinations that you’ll have fun all summer experimenting with. 

 

Posted in Recipe

by Alexandra Davison
on on 23 July 2016

  ice lollies

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