Lemon Tart Ice Lollies

Servings: For 8 people

Prep: 15 mins

Cooking: Freezing time: 9 hours

Ingredients

• 180 ml (3/4 cup) sweetened condensed milk
• 160 ml (2/3 cup) lemon juice
• 500 ml (2 cups) 15% single cream
• 30 ml (2 tbsp) La Perruche pure cane sugar cubes
• 60 ml (1/4 cup) crushed digestive biscuits
• 30 ml (2 tbsp) melted butter

Instructions

1. In a bowl, whisk the sweetened condensed milk with the lemon juice. Whisk in the cream.
2. Divide the preparation between eight ice lolly moulds. Insert a wooden stick into the centre of each lolly. Place them in the freezer for 1 hour, until the mixture begins to freeze.
3. Put the sugar cubes in your food processor. Buzz them a few times until the cubes are crushed.
4. In a bowl, combine the crushed sugar with the digestive biscuits and butter. Divide the mixture between the ice lolly moulds.
5. Put them back in the freezer for 8 hours, or overnight.