Think chocolate dipped strawberries.
One of my must-haves when I travel are the Godiva dipped strawberries. This recipe brings back those memories, with a subtle hint of rose added for good measure.
Strawberry & Rose Popsicles
2 cups milk
1 cup cream
1/8 tsp vanilla bean powder
2 3/4 cup chopped strawberries
2/3 cup castor sugar
1 Tblsp lemon juice
2 Tblsp rosewater
In a medium pot heat the milk, cream & vanilla, bring to a simmer. Cover with plastic wrap and set aside for 30 min to infuse.
In a jug mix the strawberries, 2/3 cup castor sugar and lemon juice, stick blend. Refrigerate for 2 hrs or until required.
Make a crème anglaise, whisk the 6 egg yolks and 2 Tblsp castor sugar into the infusion. Cook while whisking until slightly thickened, the mixture will cost the back of a spoon. Cover and chill for 2 hrs.
Mix the puréed strawberries and crème anglaise together, churn in an ice cream machine. Set in desired mould. Freeze overnight.
500g melted milk choc
3 Tblsp oil
Mix together, dip the ice cream into the choc, decorate as desired.