- FOR THE LOLLIES:
- 185g (6 oz) caster sugar
- 3 large eggs
- Pinch of salt
- 150 ml (5 fl oz) concentrated orange juice, chilled
- 300 ml (10 fl oz) cream
- Iced lolly sticks
- FOR THE CHOCOLATE SAUCE:
- 125g (4 oz) good quality dark chocolate, roughly chopped
- 1 tsp vegetable oil
- Hundreds and thousands, to serve
- Place the sugar and 100 ml of water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
- Meanwhile, beat the eggs and salt with an electric mixer until frothy.
- Slowly pour the sugar syrup into the egg mixture and continue to beat for 2-3 minutes, or until the mixture has thickened. Stir in the concentrated juice.
- Whip the cream until it holds soft peaks and then fold the cream into the mixture. Churn in an ice cream machine, if you have one; otherwise pour the mixture into a lidded container and freeze until firm.
- Soften the ice cream enough to scoop into balls. Make about 10 balls of ice cream and then insert a stick into each. Place on a tray lined with non-stick baking paper and return to freezer to firm up.
- Make the sauce by melting the chocolate in a small, heatproof bowl set over a saucepan of just boiling water. When melted, stir in the oil.
- Dip each ball of ice cream into the warm chocolate sauce, then sprinkle with hundreds and thousands. Allow the chocolate to set and then serve immediately.
No ice cream machine? No problem! Beating in eggs and whipped cream will introduce air and fat, meaning this will be soft even without churning.