This is the perfect make ahead dessert for a casual summer meal around the pool, or if you wanted to get very trendy serve on a plate with extra chopped nuts for dipping. Of course they will be great any time of year ... don’t just keep them for summer!
Get the ice cream moulds from Alyce Alexandra, she has a complete range and they come with the sticks. They are super easy to use and I absolutely love the results.
If you cannot source the ruby chocolate (Perth peeps, you can get it at European Foods Marketplace) then go with white or dark. Both delish. Both just as pretty.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 eggs
- 4 egg yolks
- 75 Grams honey BUY
- 1 Teaspoon vanilla bean paste BUY
- 350 Grams double cream or mascarpone
- 200 Grams frozen raspberries, thawed
- 50 Grams Shelled Pistachios
- Simple Ice Magic made with Ruby Callebaut chocolate to finish Recipe
Do
- 1
Place the egg, egg yolks, vanilla and honey into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 4. Cool completely.
- 2
Fold through the cream, raspberries and pistachios.
- 3
Pour into moulds of choice and freeze at least overnight.
- 4
Dip or drizzle with Ruby Ice Magic.
- 5
Keep frozen until service. If using as a dessert, serve with additional pistachios and fresh raspberries on a plate. Pretty!
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