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Birthdays = OTT ice-cream. And now Penn State Uni in the US has taken things next level, offering a seven-day course on the fine art of perfecting the icy treat. Chef Dana Cree – who took it – shares her gourmet tips...
Create a swirl
Pick two or three flavours
(like this uber patriotic green tea and mango), then alternately scoop each into a container and refreeze. Healthy twist? Use yoghurt to make your own or blend frozen fruit for DIY sorbet.
Think beyond fudge! One of Cree’s favourite toppings? Lemon curd. Or simmer fresh berries, sugar and herbs, then spoon over sorbet. Think: basil/blueberries, mint/strawbs and rosemary/apple.
Break the rules
Waffles with a dollop? Nothin’ new. For a fresher treat, dollop icecream on your usual porridge or banana pancakes. Sorry not sorry!