Red Lolly Ice Cream Cake

If youre feeling inspired, this sublime ice-cream cake featuring Allens famous red lollies will be worth the wait!

The ingredient of Red Lolly Ice Cream Cake

• 130g 2 cups shredded coconut toasted
• 1 teaspoon vanilla bean paste
• 750ml 3 cups milk
• 450ml pouring cream
• 100g caster sugar
• 7 egg yolks
• 9 about 100g allens redskins lollies
• 1 tablespoon malibu
• pink fairy floss to serve
• freeze dried raspberries to serve
• 50g white chocolate finely chopped
• 2 about 25g allens redskins lollies
• 2 tablespoons pouring cream

The Instruction of red lolly ice cream cake

• grease the base and sides of a 1 5l loaf pan and line with plastic wrap allowing sides to overhang place in the freezer to chill
• bring coconut vanilla 2 3 4 cups milk 350ml cream and 1u20444 cup sugar just to the boil in a saucepan over medium heat remove from heat stand for 20 minutes to develop the flavours return just to boiling point strain through a sieve into a heatproof bowl discard coconut use a whisk to beat yolks and remaining sugar in a heatproof bowl until thick and pale slowly whisk in the hot milk mixture
• pour the milk mixture into a clean saucepan cook over low heat stirring constantly with a wooden spoon for 10 12 minutes or until thickened slightly pour just over half the custard into a large heatproof bowl stir liqueur into the larger bowl of custard pour remaining custard into a separate heatproof bowl
• place the redskins and remaining cream in a small saucepan over medium low heat cook stirring for 4 5 minutes or until melted and smooth stir in remaining 1u20444 cup milk slowly stir redskin mixture into smaller bowl of custard until combined set aside to cool for 30 minutes cover with plastic wrap and place in the fridge for 3 hours to chill
• churn the cooled coconut liqueur custard in an ice cream machine for 30 40 minutes spoon into the prepared pan smooth the surface place in the freezer for 6 hours to set
• churn the cooled redskin custard in the ice cream machine for 30 40 minutes spoon into the pan and smooth the surface cover with plastic wrap and place in the freezer for 8u00a0hours or overnight to set
• for the ganache place the chocolate in a heatproof bowl cook redskins and cream in a saucepan over medium low heat stirring for 3 minutes or until melted and smooth pour over chocolate stand for 3 minutes stir until melted and smooth cool for 3 minutes turn cake onto a serving plate drizzle with ganache top with fairy floss and raspberries

Nutritions of Red Lolly Ice Cream Cake

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