Honeycomb lollipops
Makes 6
INGREDIENTS
600ml Brymor Golden Honeycomb ice cream
6 lolly sticks
300g milk chocolate
METHOD
1 Place a large sheet of cling film on a board and spoon the ice cream on to the cling film to form a sausage shape. Roll the cling film tightly then place in the freezer for a couple of hours to firm up.
2 Remove the ice cream from the freezer, unwrap and cut into 6 even pieces, insert the lolly stick into each piece then quickly place on a tray lined with cling film and return to the freezer and leave until firm, preferably overnight.
3 When ready melt the chocolate in a bowl over a pan of hot water and remove the lollies from the freezer one at a time and dip quickly in the melted chocolate. Return to the freezer, repeat until all of the lollies are coated in chocolate.
4 Freeze for at least an hour until the chocolate has frozen.
Tip: If preferred use a silicone lolly mould to shape the lollipops.
Prosecco and raspberry floats
Serves 2
INGREDIENTS
2 tbsp raspberry coulis
2 scoops Brymor Sumptuous Strawberry ice cream
2 × 20cl pink prosecco
2 sprigs mint
100g raspberries
METHOD
1 Place a spoonful of raspberry coulis in the bottom of two large champagne flutes then top with a scoop of ice cream.
Diese Geschichte stammt aus der August 2020-Ausgabe von Yorkshire Life.
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Diese Geschichte stammt aus der August 2020-Ausgabe von Yorkshire Life.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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