BUT­TER­MILK ICE LOL­LIES WITH FREEZE-DRIED RHUBARB

Gourmet (South Africa) - - SWEET TREAT -

Makes 6 to 8 small ice lol­lies

But­ter­milk ice cream

250g but­ter­milk

115g gran­u­lated su­gar

115g heavy cream seeds from 1 vanilla pod fresh lemon juice from 1/2 lemon 300g white choco­late, to coat 2T freeze-dried rhubarb, to dec­o­rate (op­tional)

1. Mix all the in­gre­di­ents in a bowl and stir un­til the su­gar has dis­solved. Freeze in an ice­cream maker ac­cord­ing to the man­u­fac­turer’s in­struc­tions.

2. Fill ice-lolly moulds and freeze overnight. 3. Melt the choco­late in a bowl over sim­mer­ing water and pour into a glass. Take one ice lolly from the freezer, dip into the melted choco­late, and im­me­di­ately dec­o­rate with freeze-dried rhubarb. Re­turn to the freezer. Re­peat with re­main­ing lol­lies.

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