Redskin Coconut Ice Cream Cake Recipe
Redskin Coconut Ice Cream Cake Recipe
What flavour are Redskins? Are they strawberry or raspberry or is Redskin itself a flavour? I ask this because this is the second Redskin dessert I have made and the second one that everyone raved about. A handful of these cheap lollies melted in a little pot with a little cream makes for very delicious desserts.
This ice cream cake is a double layer custard ice cream infused with toasted coconut. The bottom layer is coconut and redskin and the top layer is just the coconut flavour. But then on top of that there is a redskin ganache and for some fun, a bit of fairy floss which was harder to find than I thought. After searching every supermarket and the lolly store in town, I found it in the fruit and vegetable market LOL.
It uses a fair few egg yolks so make sure you whip up a pavlova with the whites.
So this recipe is based on one I found in Taste magazine a few months ago but hadn’t yet gotten around to making. If you don’t have Redskins where you are, they are hard little raspberry flavoured toffees, each weighing around 10g.
If you are a fan of coconut and raspberries you will absolutely love this ice cream cake and the kids will too. You can’t really notice the small amount of liqueur in it, but it does add to the flavour especially if you use a coconut liqueur like Malibu. I didn’t have any on hand so I just used some vanilla liqueur.
Redskin Coconut Ice Cream
2 cups shredded coconut, toasted
1 tsp vanilla essence
3 cups milk
450ml thickened cream
100g caster sugar
7 egg yolks
9 (approx. 100g) Allen’s Redskins
1 tbsp. liqueur (Coconut or Vanilla)
pink fairy floss to decorate
Redskin Ganache
50g white chocolate, chopped
2 Allen’s Redskins
2 tbsp. thickened cream
Ice Cream: To toast the coconut, either gently toss in a large frying pan or spread on a baking tray and bake until golden. Keep an eye on it, it can burn really quickly. In a large saucepan, add the toasted coconut, vanilla, 2 3/4 cup of milk, 350ml of cream and 50g of the sugar. Bring to the boil while stirring, remove from heat and allow coconut to infuse for 20 minutes. Then bring to the boil again and strain into a clean saucepan, discarding coconut.
While the coconut is infusing, line a small loaf pan with cling wrap and place in the freezer to chill. Then whisk the egg yolks in a large heat proof bowl with the remaining 50g of sugar until thickened and pale. Gradually add the hot milk mixture while constantly whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it just starts to thicken; this should only take a couple of minutes. Do not over-cook or you will scramble the eggs. Immediately remove from heat. Divide the custard mixture into two separate bowls. In one bowl, add the tbsp. of liqueur and stir to combine and pop into the freezer to cool, stirring occasionally until cold. You are not aiming to freeze it, just cool it down ready to put into your ice cream maker.
Meanwhile place the 9 Redskins and remaining 100ml of cream, remaining 1/4 cup of milk into a small saucepan and stir over low heat until melted and smooth. Add this mixture to the remaining bowl of custard and stir to combine. Place this in the freezer and stir occasionally until cold, you are not freezing it, just getting it ready for the ice cream maker.
When the custard mixtures are cold, churn the white mixture first according to your machine’s instructions and then spoon into the loaf tin. Return to the freezer while you churn the pink mixture. Depending on how firm the white mixture is, you may have to wait an hour or so for it to firm up before adding the pink mixture on top. Then freeze covered with cling film until nice and firm. This could be anywhere from a few hours to overnight depending on how firm your ice cream was to begin with.
Redskin Ganache: When you are nearly ready to serve, place the two Redskins in a small saucepan with the cream and stir until melted and smooth. Remove from heat. Add the chopped white chocolate and let it sit for a few minutes before stirring until smooth. Then allow it to cool for a few minutes before spreading it over the ice cream cake. Decorate with some pink fairy floss and/or red candies.
Ingredients
- 2 cups shredded coconut, toasted
- 1 tsp vanilla essence
- 3 cups milk
- 450ml thickened cream
- 100g caster sugar
- 7 egg yolks
- 9 (approx. 100g) Allen's Redskins
- 1 tbsp. liqueur (Raspberry, Strawberry, Coconut or Vanilla)
- pink fairy floss to decorate
- Redskin Ganache
- 50g white chocolate, chopped
- 2 Allen's Redskins
- 2 tbsp. thickened cream
Instructions
- Ice Cream: To toast the coconut, either gently toss in a large frying pan or spread on a baking tray and bake until golden. Keep an eye on it, it can burn really quickly. In a large saucepan, add the toasted coconut, vanilla, 2 3/4 cup of milk, 350ml of cream and 50g of the sugar. Bring to the boil while stirring, remove from heat and allow coconut to infuse for 20 minutes. Then bring to the boil again and strain into a clean saucepan, discarding coconut.
- While the coconut is infusing, line a small loaf pan with cling wrap and place in the freezer to chill. Then whisk the egg yolks in a large heat proof bowl with the remaining 50g of sugar until thickened and pale. Gradually add the hot milk mixture while constantly whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it just starts to thicken; this should only take a couple of minutes. Do not over-cook or you will scramble the eggs. Immediately remove from heat. Divide the custard mixture into two separate bowls. In one bowl, add the tbsp. of liqueur and stir to combine and pop into the freezer to cool, stirring occasionally until cold. You are not aiming to freeze it, just cool it down ready to put into your ice cream maker.
- Meanwhile place the 9 Redskins and remaining 100ml of cream, remaining 1/4 cup of milk into a small saucepan and stir over low heat until melted and smooth. Add this mixture to the remaining bowl of custard and stir to combine. Place this in the freezer and stir occasionally until cold, you are not freezing it, just getting it ready for the ice cream maker.
- When the custard mixtures are cool, churn the white mixture first according to your machine's instructions and then spoon into the loaf tin. Return to the freezer while you churn the pink mixture. Depending on how firm the white mixture is, you may have to wait an hour or so for it to firm up before adding the pink mixture on top. Then freeze covered with cling film until nice and firm. This could be anywhere from a few hours to overnight depending on how firm your ice cream was to begin with.
- Redskin Ganache: When you are nearly ready to serve, place the two Redskins in a small saucepan with the cream and stir until melted and smooth. Remove from heat. Add the chopped white chocolate and let it sit for a few minutes before stirring until smooth. Then allow it to cool for a few minutes before spreading it over the ice cream cake. Decorate with some pink fairy floss and/or red candies.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
