Time to scream for ice cream. We’ve teamed up with Brymor to create some gorgeous recipes full of Yorkshire flavour.
HONEYCOMB LOLLIPOPS
Makes 6
Ingredients
600ml Brymor Golden Honeycomb ice cream
6 lolly sticks
300g milk chocolate
Method
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.
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.
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.
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
Place a spoonful of raspberry coulis in the bottom of two large champagne flutes then top with a scoop of ice cream.
Gently pour the prosecco into the glass then top the float with a sprig of mint. Serve with a bowl of raspberries.
Tip: Try different berries and ice cream flavour combinations such as fresh strawberries and clotted cream ice cream
TROPICAL ICE CREAM CAKE
Serves 6
Ingredients
1 large ready-made sponge flan case
1 litre Brymor Tropical Banana Mango ice cream
125g golden icing sugar
15ml warm water
2 large mangos, finely diced
25g shredded coconut, lightly toasted
Method
Using a 25 cm stainless steel ring or cake tin, cut out the centre of the flan. With a sharp knife cut the disc in half through the middle so you end up with two thin discs.
Remove the ice cream from the freezer.
Place one sponge disc into the bottom of a 25cm springform cake tin, then spread the ice cream evenly over the sponge using a warm palette knife. Press the remaining disc of sponge on top of the ice cream then cover the tin in cling film and place in the freezer for at least 4 hours, preferably overnight until the ice cream is frozen.
Meanwhile, sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water a drop at a time.
To serve remove the ice cream cake from the freezer, unwrap and use a 6cm round cutter to cut out 6 individual cakes.
Place the cakes on to a chilled plate and drizzle the icing over the top then garnish with diced mango and shredded toasted coconut.
Tip: The cake could be served whole then cut into wedges and served drizzled with a mango coulis
