ICE CREAM MAKING AT HOME

On hot summer days, there’s nothing better than homemade ice cream. We asked Richard Makin, founder of Blu Top Ice Cream, what’s needed to make it at home.

1 GREAT DAIRY

Always use whole milk and double cream. Look for dairy with a naturally high protein content – Guernsey and Jersey are top notch. We get ours from The Estate Dairy, which you can buy at Selfridges. theestatedairy.com.

2 A GOOD ICE CREAM MACHINE

When it comes to churning ice cream, a hefty price tag doesn’t always equal great ice cream. Our favourite counter-top machine is from Buffalo – it’s robust, reliable and about half the price of the big domestic brands. Buffalo 1.5-litre ice cream maker, £179.99, nisbets.co.uk. Or turn to p13 for our high street buys.

3 PROPER VANILLA

The price of Madagascan vanilla pods has risen by 500% in the last two years, so now may be a good time to experiment with other countries of origin. We use Mexican vanilla, which has a much more complex flavour. You can find it at vanillamart.co.uk.

4 A GOOD THERMOMETER

We always recommend using a probe thermometer if you’re pasteurising your own ice cream base. It eliminates all the guesswork and ensures your ice cream is safe to serve. Hygiplas Multipurpose stem thermometer, £14.99, nisbets.co.uk.

5 A PROPER SCOOP

Serving ice cream with a substandard scoop is like chopping tomatoes with a blunt knife: frustrating and messy! Forget gimmicky models with rubber handles or ejector buttons, and stick to the classics. We use the US brand Zeroll, which is filled with a conductive liquid that helps it retain heat from your hand. Zeroll Original ice cream scoop, £20.99, nisbets.co.uk.