CHOCOLATE
ICE CREAM
LOLLIPOPS
Chef Francois Payard
Makes about thirty-five 2-inch lollipops
INGREDIENTS
Chocolate Ice Cream (you can use store bought or make your own)
28 ounces (850 grams) 72% chocolate, melted
Crushed nuts, such as walnuts, peanuts, or almonds (optional)
Sweetened shredded coconut (optional)
Vegetable cooking spray
DIRECTIONS
Prepare the ice cream as directed. Spray a baking sheet with vegetable cooking spray and line it with
parchment paper. Pour the ice cream in the prepared baking sheet, and spread it in an even layer
with a silicone spatula. Place it in the freezer to firm up, about 1 hour.
Place a bowl of hot water next to your work surface, and line a baking sheet with waxed paper.
With a 2-inch round cookie or biscuit cutter, cut rounds out of the ice cream, and place them on the
prepared baking sheet. Insert lollipop sticks into the center of the ice cream rounds, and return to the
freezer until the rounds harden and you are ready to coat them in chocolate.
With a chocolate or instant read thermometer, check that the temperature of the chocolate is about
90°F. If not, reheat it for a few seconds in the microwave or over a double boiler, ensuring that the
chocolate is completely melted and smooth. Place it in a deep bowl.
Holding them by their sticks, dip the ice cream rounds into the chocolate, coating them completely.
Let the excess chocolate drip off, and immediately sprinkle nuts or coconut over the chocolate if
using. Return to the baking sheet, and place in the freezer until ready to serve or for up to 1 month.
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