S’MORES ICE LOLLIES
Makes 8 to 10 small ice lollies
Milk-chocolate ice cream 200g milk chocolate 50ml heavy cream
50g granulated sugar 350ml low-fat milk
3 to 4 digestive biscuits
2 egg whites
100g granulated sugar
Milk-chocolate ice cream 1. Warm up the chocolate and cream in a saucepan, stirring constantly until chocolate is melted. 2. Remove from heat and stir in the sugar, then the milk. 3. Blend until smooth.
4. Chill the mixture, then freeze in an ice-cream maker according to the manufacturer’s instructions. 5. Crush digestive biscuits. Once the ice cream is frozen, fold in crackers and fill into ice lolly moulds. Freeze overnight.
1. In a bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue to whisk until stiff peaks form.
2. Using a spoon, cover an ice lolly with meringue. Make sure the entire surface is completely covered with meringue. Using a blowtorch, lightly toast the meringue and return to freezer. Repeat with remaining lollies.