Choc-tipped rum & vanilla ice creams

Instructions

1. Put the soured cream, yogurt, maple syrup, rum and nutmeg in a bowl; whisk until smooth.
2. Spoon the mixture into 6 x 80ml ice-lolly moulds. Insert sticks and freeze for 4 hours, or until frozen solid.
3. Put the dark chocolate in a microwave-safe bowl and microwave on medium-high, stirring every 20 seconds, for 1 minute or until melted. Transfer to a piping bag fitted with a small round nozzle. Line a small tray with baking paper.
4. Dip the moulds in hot water for 5-10 seconds and gently release the lollies. Lay them on the tray and pipe one side of each with chocolate. Freeze for 2 minutes then turn and repeat with the remaining chocolate.