Raspberry Ruby Ice cream bar

Make the Raspberry puree by cooking 180g raspberries + 30g sugar for few minutes until slightly thickens. Remove seeds. Measure 70g, set aside

Make the raspberry puree by cooking raspberries with sugar for a few minutes until slightly thickens. Remove seeds, set asidePrepare a few fresh raspberries and cut them into halves vertically . Gently tap the mould onto the kitchen counter a few times so air bubbles will come to the surface then – the end of the stick should be where the mould indicates it, please see picture belowP Make sure that the top is properly smooth and more or less flat - that makes it easier to coat with chocolate Please note that if you don´t wait long enough, the ice cream might stuck into the mould also won´t be too easy to coat later

Mix thick Greek / Turkish style yogurt with sweetened condensed milk

Place 2 raspberry halves onto each cavity of your ice cream mold

Pour or spoon the the yogurt mixture into the cavities of your ice cream mold

Press one stick into each cavity

Pipe raspberry puree on top and briefly mix it into the yogurt&condensed milk (with a toothpick) so it will have a marble effect

Place 2 more raspberry halves on top. Smooth the top with an offset spatula

Place ice cream mold into the freezer for 6 hours

After ice cream is properly frozen melt Ruby chocolate in the microwave stirring every 30 sec (Optionally mix use white chocolate and in fat soluble pink food coloring)

Pour melted Ruby chocolate into a tall and skinny glass. Unmold ice cream by gently releasing it from the ice cream mold

While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. Dip only once!

The chocolate coating should set on the ice cream fairly quickly, in literally 30-60 seconds on room temp.

Decorate with melted white chocolate and freezed dried raspberries

Store in freezer