Ices

Chocolate lolly
1. 

500ml whole milk
250ml double cream
150g good-quality dark chocolate, finely chopped
65-75g granulated sugar
2 tsp vanilla extract

Put the milk and cream in a saucepan and bring to a simmer. Remove the pan from the heat, add the chocolate and sugar, and stir until well blended and creamy. Stir in the vanilla. Set the mixture aside to cool. The longer it sits, the smoother and creamier your lolly will be. Fill the ice-lolly moulds, insert the sticks and freeze. lf you like, you can artfully drip some melted dark chocolate over the lolly.

For orange chocolate, add 2 tsp of flnely grated orange zest

For rosemary chocolate, add a few sprigs of fresh rosemary to the milk as it simmers pull them out just before freezing

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