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Before starting this Jasmine and Apricot Ice Cream Bars recipe, organised the necessary ingredients for the jasmine tea ice cream.
For the jasmine tea ice cream: Infuse jasmine tea in hot water for a few minutes.
Add the milk powder and whisk. Set aside to cool.
In a separate recipient, combine the castor sugar and the ice cream stabilizer. Add to the preparation when it is roughly 40°C.
... and incorporate the dehydrated glucose and dextrose.
Cook the preparation up to 80°C...
... and pour over Zéphyr Caramel white chocolate.
Combine with a whisk...
... and transfer into a large dish so it cools down faster. When the preparation is at room temperature, refrigerate for a least 4 hours. The temperature should get down to 4°C.
Pour the preparation at 4°C in the ice cream maker.
Fit the paddle on the machine...
... then churn between 30 and 45 minutes, according to the type of ice cream maker you're using.
For this recipe, I used a Lacor ice cream maker and churning time was 30 minutes.
When the ice cream is ready...
... transfer in a piping bag and store in the freezer.
Insert the wooden sticks in the cavities of the Tango mini ice cream pop silicone mould...
... and pipe jasmine tea ice cream in the cavities. This recipe is for 16 ice cream bars.
Adjust the wooden sticks to make sure they are straight.
Even the surface of each cavity with a spatula to get rid of air bubbles...
... then scrape the surface of the whole mould.
Cover the surface with cling film and refrigerate.
For the apricot coating: Organise all the necessary ingredients.
Pour the apricot purée in a small saucepan.
Add the lemon juice.
Heat the preparation up to 40°C.
Combine the pectin NH and dextrose together in a separate recipient.
Add the mix to the apricot purée, then add the invert sugar. Combine well with a whisk. Increase the heat and bring to a boil.
Steep the gelatine sheets...
... in a large bowl filled with cold water.
When the preparation reaches a boil, turn the heat off...
... and add the strained gelatine.
Transfer the preparation into a large dish and spread to a thin layer...
... and let the temperature go down to 30°C.
Stir frequently to speed up cooling.
Pour the preparation into a deep, narrow recipient.
Take the ice cream bars out of the freezer and remove the cling film.
Gently release the ice cream bars from the mould.
Dip the frozen sticks into the apricot preparation...
... making sure not to immerse the wooden stick.
Remove from the apricot icing and let any excess drip off for a few seconds.
Lay the ice cream bars flat on a baking sheet lined with greaseproof paper. The apricot icing will set immediately when coming into contact with the ice cream. Return to the freezer.
For the Zéphyr Caramel chocolate icing: Organise the necessary ingredients.
Place the butter and Mycryo cocoa butter in a bowl. Melt in the microwave.
Melt the Zéphyr Caramel chocolate in a separate bowl in a microwave.
Pour the two melted preparations in a recipient...
... and fold gently with a rubber spatula...
... until homogeneous.
Pour the preparation in a deep, narrow recipient...
... and mix with a Bamix hand blender.
The icing is ready when the temperature is 28/30°C.
Coating the ice cream : Dip the ice cream bars in the chocolate icing...
... up to the base of the wooden stick. The apricot coating should no longer be visible.
Remove from the chocolate icing and let any excess drip off for a few seconds...
... and immediately, sprinkle a few chocolate pearls over the ice cream bars before the icing sets.
Repeat the operation with all ice cream bars. I used several kinds of toppings: chopped pistachios, chocolate pearls in several colours... Reserve in the freezer until ready to serve.
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