Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell


 
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate

Hiii! Sorry it’s been a bit more quiet around here than usual - things got a bit busy, and I dropped the ball on my regular posting I was doing so well with! We had a couple of hectic weeks, which meant I burnt through the backlog of posts I like to have as a wee buffer, annnnnd suddenly I had nothing to post! Whoopsies. I spent last week making our good friend’s wedding cakes (there were five layer cakes), and I can’t wait to share them all with you - I shot all of them and will write up a few things I learnt along the way in terms of time management and recipe planning for if you ever also want to make five cakes in two days in a shoebox apartment!

This recipe is a bit more simple than five layer cakes in two days, and it’s one I have had knocking round in my head for a while now - raspberry and white chocolate ice cream pops! I got a fancy set of ice cream moulds last year (if you get them, be aware that a ‘set of two’ as listed gives you four pops worth, so don’t get 3 sets like me and end up with 12), and I love love love how they look and the shape that they give the ice cream, so I have been itching to use them again!

I also discovered philadelphia style ice cream last year by way of David Leibovitz’s book and I am low key obsessed with it. It churns up super creamy (and super white), and doesn’t require the making of a custard base. I upped the flavour by adding some freeze dried raspberry powder, then added a raspberry ripple made with frozen raspberries which I turned into a sauce and reduced down. Once they were frozen I dipped them in a white chocolate magic shell, which is super easy to make - you essentially just melt together white chocolate and a neutral oil, and it sets amazingly smoothly and solidly on the pops. I love the flavour of the raspberry ice cream, and the ripple gives a delicious variaton in texture, and you really can’t go past a snappy white chocolate shell to tie everything together.

A few wee tips:

  • These are great even without the raspberry sauce, but if you want to take the extra time, it’s a super delicious step! You may end up with a bit extra, but it is amazing on ice cream.

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • I found the easiest way to get the ripple into the ice cream was to pop it into a piping bag fitted with a bismarck tip, and kind of inject it in. If you don’t have an open top ice cream pop mould you could also stir some of the raspberry sauce through to make a ripple, then add it to your moulds.

  • If you wanted to make this just as a regular ice cream, you could layer the ice cream base and the raspberry sauce in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I loaded these up with sprinkles - I used these ones from Sprinkle Pop!

 

 

Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell

- Makes about 8 pops, depending on the size of your mould -

Ice Cream Base adapted from The Perfect Scoop

Raspberry Ripple Sauce
1000g frozen raspberries
150g sugar
120g water
Small pinch of Salt

Raspberry Philadelphia Style Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
30g freeze dried raspberry powder
1/2 tsp vanilla bean paste
250g (1 cup) whole Milk

White Chocolate Magic Shell
600g white chocolate, chopped
120g neutral oil such as grapeseed or sunflower

Sprinkles to finish (optional)

 

- PROCESS -

RASPBERRY RIPPLE SAUCE

Combine all ingredients in a medium saucepan. Heat over a medium heat, stirring often with a wooden spoon. Bring to the boil and cook for 10-12 minutes, breaking down the raspberries with the spoon as you stir. Continue to cook until the fruit has mostly broken down. 

Remove from the heat. Pass the fruit through a sieve, pressing down with the back of a spoon to squeeze as much juice out as possible. Discard the solids.

Clean the pot, and return to the stove. Add the strained juice. Cook over medium heat, stirring constantly, until thick and syrupy. Transfer to an airtight container and place in the fridge until completely chilled.

 

RASPBERRY PHILADELPHIA STYLE ICE CREAM BASE

Combine 250g(1 cup) of the cream, sugar, salt and freeze dried raspberry powder in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

ICE CREAM POP ASSEMBLY

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While it is churning, transfer about 2/3 of the raspberry sauce to a piping bag fitted with a bismarck tip or small round piping tip. Once the ice cream base has churned, divide it evenly between your ice cream pop moulds, leaving a small amount of room in each to account for the space taken up by the raspberry sauce.

Insert the piping tip into the ice cream, and pipe a blob of sauce. Repeat a few more times per ice cream pop - you are essentially injecting the sauce into the pop.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

WHITE CHOCOLATE MAGIC SHELL

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops. 

FINAL ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell. 

Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, sprinkle with sprinkles, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another hour or so until frozen solid. Store leftovers in an airtight container in the freezer. 

A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate

Passionfruit and White Chocolate Macarons


 
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit

Hi! Coming at you with a wee spring inspired macaron this month! Ever since I discovered that the supermarket near me sells passionfruit pulp in a pouch, it’s been going into everything (I made passionfruit cream puffs today, coming at you soon!). I had some passionfruit curd leftover from testing this passionfruit layer cake a while back, so we repurposed it in these macs. Jase also just reminded me that this is our Twelfth macaron recipe that we have done - the very first macs we made together were actually passionfruit too, so this is a nice wee full circle situation!

The passionfruit curd is perfect for a mac filling - it is thick and silky, and the passionfruit cuts through the yolks and butter in the curd, giving it a much ‘lighter’ taste than something like lemon curd, which I find can get a little bogged down by the egg yolks and butter if it isn’t done right. We kept the pairing simple and filled the mac with a white chocolate swiss meringue buttercream - creamy and smooth, and the perfect compliment to the tangy curd filling. The shells were finished with a quick drizzle of white and passionfruit chocolate - which is a totally optional but super cute detail to add to tie everything together.

You could absolutely customise these if you wanted - you could do a lemon curd in the middle, or ditch the white chocolate in the buttercream and just have it as a vanilla base. The cool thing about macarons is that you can really mix and match the filling - we have found it easiest to keep the base shell the same recipe, coloured to compliment the flavour, and then drive the flavour through the fillings. So, please feel free to mix and match these as you feel fit! It’s all part of the fun.

A few wee tips:

  • All my Macaron tips are here!

  • Ideally, the passionfruit curd needs overnight to chill to come to the right consistency.

  • The White chocolate buttercream can be a little soft when you first add the chocolate. Popping it in the fridge for 10-15 minutes will help to firm it up, or you can pipe the macarons then rest in the fridge for an hour or so to help firm it up.

 

 

Passionfruit and White Chocolate Macarons

- Makes about 24 Macarons -

Passionfruit Curd
225g passionfruit pulp
140g sugar
125g unsalted butter, cut into cubes (can be straight from the fridge)
5 egg yolks (around 200g worth)
1/4 tsp salt

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
A few drops of yellow gel food colouring
1 tsp vanilla bean paste
Melted white chocolate and melted passionfruit chocolate to finish (optional - we used Valrhona passionfruit)

White Chocolate Swiss Meringue Buttercream
125g egg whites
200g granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g white chocolate, melted and cooled.

 

- PROCESS -

PASSIONFRUIT CURD

Place the Passionfruit pulp in a blender or food processor. Pulse a few times to separate the seeds from the pulp. Strain through a sieve into a medium saucepan. Reserve the seeds.

Add the remainder of the ingredients to the saucepan, and place over medium heat. Whisk well to combine. Place over medium low heat, and cook for 30 minutes, stirring frequently, until the curd has thickened significantly - enough that it coats the back of a spoon well, and when you run a finger through, it leaves a very clear track.

Strain through a fine mesh sieve into an airtight container, and stir in 1-2 Tbsp of the reserved passionfruit seeds. Place a piece of plastic wrap over the surface of the curd. Refrigerate until completely cool, ideally overnight.

 

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add yellow gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are white and fluffy, and the mixture has cooled, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a medium round tip.

ASSEMBLY

Place the shells on a baking sheet lined with parchment paper, Melt white chocolate and passionfruit chocolate, and place into small piping bags. Snip a small hole in the end of each bag, and drizzle the shells with chocolate. Place in the fridge for 5-10 minutes to set the chocolate. Place the passionfruit curd into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the curd in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit