Strawberry sorbet and vanilla ice-cream lollies

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Step 1
If you are starting with firm ice-cream, let it sit at room temperature until it’s soft enough to spoon into the moulds.

Step 2
If you have an ice-cream machine and want to use that instead, churn the sorbet just until soft waves form.

Step 3
Put the strawberries in the small bowl of a food processor and blitz smooth.

Step 4
Put the glucose, sugar and lime juice in a medium saucepan on a medium heat.

Step 5
Stir until the sugar has dissolved, then add the strawberry puree.

Step 6
Bring to a boil, cook for a minute, then take off the heat and set aside to cool.

Step 7
Once cool, pour into an air-tight container and freeze for three to four hours, whisking it every 30 minutes, until almost set.

Step 8
Spoon 20-25g sorbet into each ice-lolly holder, and tap the base against a work surface to disperse any air bubbles.

Step 9
Spoon 15-20g ice-cream on top of the sorbet, compressing it as you do.

Step 10
Finish with a second layer of sorbet, until almost full to the top, tap again and put a lolly stick in each one.

Step 11
Set in the freezer for at least five hours before serving.