Vanilla, fennel and honey ‘Mini Milks’

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).