Make Your Own Ice Cream

Nothing says summer more than melting scoops of ice cream, so learn to make a batch of classic vanilla, and once you’ve got the knack, adapt the recipe by swirling in luxurious flavourings.

If you don’t have an ice cream maker, then you can still make great ice cream by hand. Pour the cooled custard mixture into a large freezerproof container (this will give a greater surface area and help the mixture to freeze faster), cover tightly with cling film, then freeze for 1½-2 hours until frozen at the edges. Remove the ice cream from the freezer, transfer to a bowl if necessary, then beat using hand-held electric beaters until smooth. Return to the freezer, then repeat this step 2 or 3 more times. This beating process will prevent ice crystals forming and ensure you end up with a smooth, rich ice cream..

If you add whole fresh fruit pieces to ice cream they freeze solid whereas cooked fruit stays softer. A good tip is to add a fruit coulis, compote or purée to your ice cream base to give a spectacular rippled effect. Simply place 450g blueberries, or any seasonal berry, in a small pan with 40g caster sugar and the juice of ½ lemon. Heat gently, stirring from time to time, for about 8 minutes, until the fruit begins to burst. Cool completely then ripple into the churned ice cream. This is equally delicious served warm or cold spooned over the finished ice cream.

                          
Use these to decorate any flavour of ice cream. Preheat the oven to 120°C/fan100°C/gas ½. Using a very sharp knife, cut pears, apples or a pineapple into very thin slices, about 2mm thick, from stalk to base (or across the width for a pineapple). You can also use a mandolin for this. Lay on a baking sheet lined with non-stick baking paper, spaced well apart, and sprinkle each slice with ¼ tsp caster sugar. Bake for about 2 hours, turning halfway, until crisp and golden. Allow to cool and crisp up on wire racks, then store in an airtight container for up to 2 days.