Sweeten up your summer with our frosty and fun take on this favourite classic.
“The vanilla, raspberry, chocolate and coconut flavours go wonderfully together.”
MAKES 10 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION AND FREEZING TIME) 1 vanilla bean 300ml cream 2 cups (500ml) milk ⅔ cup (150g) caster sugar 4 egg yolks 125g raspberries 1½ tablespoons icing sugar 1 teaspoon lemon juice 10 popsicle sticks 200g dark chocolate (55% cocoa), chopped 50g cocoa butter, chopped (see Test Kitchen tip) 2 tablespoons shredded coconut 1 Split vanilla bean lengthways; scrape out seeds. Stir cream, milk and vanilla bean and seeds in a medium saucepan over medium heat until almost boiling. Whisk sugar and egg yolks in a medium heatproof bowl for 3 minutes or until pale. Whisking continuously, gradually add the hot cream mixture to the egg yolk mixture until combined. Return the mixture to a clean pan; stir over low heat, without boiling, for 10 minutes or until the mixture thickens slightly and coats the back of a spatula (Step 1, above). Pour into a large bowl placed over a large bowl of ice. Stir occasionally for 45 minutes or until cool. Remove the vanilla bean. Refrigerate for 1 hour or until cold. 2 Combine the raspberries, sifted icing sugar and juice in a small bowl; crush coarsely with a fork. 3 Pour custard into 10 x ⅓-cup (80ml) moulds, layering with small amounts of the raspberry mixture (Step 3a). Freeze for 1 hour or until starting to firm. Insert sticks (Step 3b); freeze pops for 8 hours or overnight until firm. 4 Place the moulds in a bowl of water at room temperature; pull sticks quickly to remove pops from moulds. Transfer to a tray lined with baking paper. Return to the freezer for 2 hours or until very firm. 5 Place chocolate and cocoa butter in a small heatproof bowl over a small saucepan of simmering water (do not allow base of bowl to touch water); stir until smooth and melted. Cool for 5 minutes; transfer to a small jug or jar. Dip pops, one at a time, in chocolate mixture (Step 5), shaking off excess. Transfer pops to a tray lined with baking paper. Sprinkle coconut over chocolate; freeze for 30 minutes or until chocolate is firm (if you use cocoa butter, it will set instantly).