Binder for ice cream and sorbet, 40 g
CHF7.90
Glace wooden sticks, pack of 100 pieces
Price:
CHF3.90
VAT included
Create delicious ice cream on a stick with these beechwood ice cream sticks. The frozen ice cream can be enjoyed straight away or finished off with a delicate coating of couverture and a few crispy sprinkles. The sticks can also be used to make delicious cake pops.
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Product features
| Size | Length: 11.5 cm / Width: 1 cm |
|---|---|
| Quantity | 100 piece |
| Country of production | Italy |
| Material | Beech wood - food-safe |
| Note | Suitable for freezing |
Glace wooden sticks, 100 pieces
You can create various delicacies on a stick with these ice cream sticks. For example, you can make a refreshing ice cream or a soft cake, equip it with a wooden stick and serve it. The practical ice cream stick makes it easy to enjoy them without getting your hands dirty.
Wooden handles - Application
To start with, of course, you need to prepare a suitable ice cream mixture or a small cake. It is best to use an ice cream mold for this, as these can usually also be baked. You can learn suitable recipes in our ice cream and sorbet course and use a cake pop recipe for a small cake. For a simple popsicle, you can mix some natural yoghurt with Monin syrup of your choice, for example. Keep tasting from time to time to see if it tastes good or if a little more syrup is needed. A delicious syrup or fruit puree of your choice is also suitable for a sorbet. You can also boil 250 g of milk with 100 g of acacia honey and pour the mixture over 100 g of couverture drops. The mixture is then cooled briefly and mixed with 100 g whipped full cream.
The ice cream mixture is then filled into the prepared mold; you can also add a jelly or chocolate filling in the middle if required. Then finish filling the mold and insert the wooden sticks. Place the whole thing in the freezer for at least four hours.
Now you can open the handle cover, which prevents leakage in advance, and simply remove your ice cream by the handle and enjoy or refine it straight away. A thin layer of couverture, for example, is particularly delicious. The completely frozen ice cream is held on the stick and dipped in couverture. This can be melted to around 40 °C and does not need to be tempered. The ice cream is removed immediately so that it does not melt. The surface of the chocolate is still liquid, so you can sprinkle it with almond or hazelnut brittle, cocoa nibs, almond slivers or crunchy pearls, for example. Place the ice cream on baking paper and put it back in the freezer before enjoying it.
