Orange & Yogurt Ice Cream Lollies

For the orange & yogurt ice cream

• 500 ml (16 fl oz/2 cups) orange juice

1. Put the orange juice in a pan and boil and reduce for about 10 minutes to 300ml (¾ pint). Once reduced, add 85g (3oz) of the sugar. Meanwhile, whisk the egg yolks with the remaining sugar in a bowl until light in colour. Pour half of the reduced juice over the egg yolk mixture and whisk until mixed. Transfer back to the orange juice in the saucepan and cook over a gentle