BUTTERMILK ICE LOLLIES WITH FREEZE-DRIED RHUBARB
Makes 6 to 8 small ice lollies
Buttermilk ice cream
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.