Photography: James Moffatt / Styling: Steve Pearce
Give vanilla ice-cream a delicious makeover with these pistachio and lemon curd popsicles. Swirls of nutty pistachio butter and tangy lemon curd bring richness and freshness to every creamy bite, while a white chocolate and pistachio coating adds a sweet, crisp shell. A final sprinkling of chopped pistachios provides extra crunch and a pretty finish. Using store-bought ice-cream keeps preparation simple, so there’s no need to reach for an ice-cream machine.
Ingredients
Method
Place ice-cream in bowl of electric mixer and beat on low until soft. Swirl through pistachio butter and lemon curd.
Spoon into 8 x ⅓-cup-capacity (80ml) popsicle moulds, insert popsicle sticks and freeze for 8 hours or overnight.
Run popsicle moulds under hot water for 10 seconds to remove, then place popsicles on a large baking tray lined with non-stick baking paper. Freeze until needed.
Place chocolate and pistachio spread in a heatproof medium bowl, set over a saucepan of simmering water and stir until smooth and melted. Add oil and mix to combine. Set aside until mixture is room temperature. Working quickly, dip popsicles in chocolate mixture to coat. Place on a baking tray and return to the freezer.
Half dip again and sprinkle with pistachios. Serve.
NOTE Serve immediately or freeze for up to 1 month.
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