The sweet stuff

Time to scream for ice cream. We’ve teamed up with Brymor to create some gorgeous recipes full of Yorkshire flavour

- Jill Weatherburn

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.