With the arrival of summer, life seems to slow down in Slovakia. It’s not only because our summers can be very hot, which naturally hinders more strenuous activities. It’s also that the two-month’s school holidays put all parents into a relaxed mode, which often makes us think about occupations unlikely to come in mind at other times of year.
It might be a Slovak habit only (please correct me if I’m wrong) to engage in a sort of house cleaning in the summer that basically involves reaching into the dusty corners of your closets and cupboards to sort out things you don’t use on a regular basis. These household excavations often bring to light items you’ve been missing for months, if not years. Sometimes you come across handy gadgets you forgot you possessed. Like this vintage set of ice lolly moulds my mum gave me as a Christmas present ages ago.
Buying ready-made ice cream seemed more convenient when I was a young mother of three. Now that I have more time on hand, I finally feel like trying out my own. From a dozen or so recipes that came with the Tupperware® set, I have chosen one my kitchen was best stocked for.
Chocolate Ice Lollies are easy and quick to make, although you have to allow extra time for freezing. Don’t despair if you don’t have these old-fashioned Tupperware® moulds, they can be replaced by used ice cream tubs or pots.
Home-made Chocolate Ice Lollies
Makes: over 6
Preparation time: 20 minutes
Freezing time: overnight
- 200 g castor sugar
- 2 tablespoons cocoa powder
- 2 eggs
- 400 ml cooking cream (12% fat content in Slovakia)
Take the cream out of the fridge and let it warm to room temperature. In a medium bowl, whisk the eggs and the sugar until smooth and foamy. Stir in the cocoa powder and pour in the cream. Gently whisk to combine.
Transfer the mixture to a saucepan and place over a medium heat. Stir with a wooden spatula until it comes to a simmer and thickens to custard-like consistency. Put aside and let cool.
Fill the clean and dry moulds (ice cream tubs or pots) with the chocolate mixture, leaving about 3 mm space below the rim. Put on the lids and place in the freezer for a few hours (ideally overnight).
Serve with fresh fruit of your choice.
Hmmh … they don’t look as perfect as store-bought ones, but my ice lollies have a nice chocolaty taste and, together with fleshy apricots, a dash of Home-made Strawberry Jam and an addition of vanilla wafer rolls, they make for a cool summer dessert.
I have to tell Mum about my first ice cream making experiment.