Vanilla, fennel and honey ‘Mini Milks’

Vanilla, fennel and honey ‘Mini Milks’
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, plus 6 hours freezing

Homemade ‘Mini Milks’ just got sophisticated in this retro dessert recipe for a classic childhood ice lolly.

Nutrition: per serving

Calories
354kcals
Fat
32.4g (20.1g saturated)
Protein
2.7g
Carbohydrates
13.1g (13.1g sugars)
Fibre
0.1g
Salt
0.1g
Calories
354kcals
Fat
32.4g (20.1g saturated)
Protein
2.7g
Carbohydrates
13.1g (13.1g sugars)
Fibre
0.1g
Salt
0.1g

Per lolly

Ingredients

  • 1½ tbsp fennel seeds
  • 450ml double cream
  • 170g condensed milk
  • 1 tsp vanilla bean paste or ½ tsp vanilla extract
  • 2 tsp Greek honey or clear honey

Method

  1. Heat a small pan over a medium heat, then add the fennel seeds and toss until toasted and fragrant. Grind in a pestle and mortar.
  2. In a large bowl, whisk the cream and condensed milk with an electric hand mixer to stiff peaks. Gently fold in the vanilla, honey and ground fennel seeds. Spoon the mixture into a disposable piping bag, snip a large hole in the bottom, then pipe evenly into 8 x 80ml cylindrical lolly moulds (see Know-how). Tap the moulds on the work surface to get rid of any air pockets, then smooth the tops and cover with foil. Use the tip of a sharp knife to make small slits in the centre of each foil lid, then push in a lolly stick. Freeze for 6 hours or until solid.
  3. To serve, remove the foil and dip the moulds into hot water for a few seconds (run a small knife round the inside of each mould if necessary).

delicious. tips

  1. The lollies will keep in their moulds in the freezer for up to 3 months.

    We used a Faringdon Swift Ice Lolly Maker set (from Tesco and online cookshops), but replaced the plastic handles with retro wooden lolly sticks (from saltandpepper.co.uk).

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