Photography: Adam Slama
Nothing sings summer quite like an ice lolly in the sunshine. Celebrating one of life’s most nostalgic pleasures is Ice Kitchen: 50 Lolly Recipes – a playful recipe book by aunt and nephew team Nadia and Cesar Roden. The creative duo will bring their popular ice lolly cart to The Conran Shop in Marylebone on Wednesday 13th August.
Between 1pm-3pm, customers can enjoy complimentary ice lollies with three mouth-watering flavours to choose from: Orange & Lemon, Strawberry & Black Pepper (dipped in white or dark chocolate) and Pistachio & Rose (rolled in pistachios or almonds).
Best bit? You can buy a copy of their book in store and create your favourite flavour combinations at home and enjoy time and time again. Kick-start your ice lolly revolution with these lusciously lickable and easy to make recipes taken from the book:
Procedure
Both recipes make 8-10 ice lollies. There are many ready-made moulds to choose from in different shapes and sizes, and made from plastic, metal or silicone. For both recipes, a 10 x 2.5-oz. (70-ml) lolly mould yields 8–10 ice lollies.
When filling the moulds leave about 5mm at the top to allow the mixture to expand as it freezes. To unmould, carefully immerse the moulds in hot water (we use the kitchen sink) for about 10–20 seconds, making sure to dip them right up to just below the top rim, then pull hard on the sticks to yank them out.
Photography: Adam Slama
Pistachio & Rose
I loved the Egyptian milk pudding called ‘muhallabeya’ that my mother used to make for me as a child. She sprinkled it with pistachios and scented it with rose water. Several years ago when she came to visit me, she helped me to recreate it in this lolly.
Ingredients:
500ml whole milk
Ingredients:
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
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 simmer, then stir in the cornflour 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 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 you are ready to enjoy the lollies, roll them in more chopped pistachios.
Photography: Adam Slama
Raspberry & Lime
This is sweet and tangy with a subtle undercurrent of lime. We don’t strain out the raspberry seeds for the carts and most people have no problem with that – in fact they love the realness of it. But if you prefer a smooth, silky texture we recommend straining the mixture through a fine sieve.
Ingredients:
210g granulated sugar
finely grated zest of 1 lime
300ml water
500g raspberries, rinsed
2–3 tablespoons freshly squeezed lime juice
Method:
Put the sugar, lime zest and 100ml of the water in a small saucepan and bring to a simmer. Simmer until the sugar has dissolved.
Put the raspberries in a food processor with the lime syrup and the remaining water and blend to a purée. Add 2 tablespoons of the lime juice and taste to see if it’s sharp enough. If not, add a little more to achieve an equal balance of sweet and sharp.
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.
For more details on the Ice Kitchen event at our Marylebone store click here.