Iced Vovo Ice Cream Recipe
Iced Vovos are having a bit of a thing at the moment, and I can understand why. They are cute, coconut-y, with a dollop of jam - what could be better? I was given an ice cream machine for Christmas and thought I'd have a go at making some cute, pink Iced Vovo icecream. And, not only is it dreamy looking, it tastes amazing too!
Here's what you'll need:
300ml thick cream
2 teaspoon vanilla extract
6 egg yolks
175g caster sugar
1 packet Iced Vovos
1/2 cup desiccated coconut
1/3 cup raspberry jam
Step 1: Place the cream and milk in a saucepan. Add the vanilla extract. Bring to the boil, then turn off the heat and set aside for 10 minutes to cool. Place the egg yolks, sugar and vanilla extract in the bowl. Beat with an electric mixer until pale. Carefully pour the milk mixture over, then return to a clean saucepan.
Step 2: Cook over a low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon.
Step 3: Set aside to cool, then refrigerate for 30 minutes.
Step 4: Meanwhile, roughly chop Iced Vovos into chunks and microwave jam for 30 seconds and remove any lumps.
Step 5: Once the custard is chilled, stir through Iced Vovo chunks, coconut and jam (I was hoping the jam would be enough to turn the custard a nice pale pink colour, but the eggs I used were from my parents chickens, and were beautiful and bright orange so I added a couple drops of pink food dye).
Step 6: place in ice cream machine (or alternatively place in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times).
I'm really happy with how this ice cream worked out, and I'll be reaching for this recipe again before summer is done, I can assure you. If you're a fan of Iced Vovos and pink then you'll love this ice cream too!