Jamie Oliver serves up three fabulously fruity mango, blueberry and lemon desserts
Zest of 4 lemons and juice to taste 3-4 kaffir lime leaves, crushed (optional) 220g (8oz) caster sugar 375ml (12¾fl oz) semi-skimmed milk 7 free-range egg yolks, beaten 600ml (1pt) single cream Put the lemon zest in a stainless steel or enamel saucepan with the lime leaves (if using), sugar and milk and bring to the boil. Cook over a medium heat, stirring constantly, until the sugar dissolves. Set aside to infuse until cool. Gradually whisk the yolks into the cooled infusion.
Return the pan to a low heat and cook, stirring constantly with a wooden spoon till the mixture coats the back of the spoon. Strain into a clean bowl and let cool, then stir in the cream.
Add lemon juice to taste, cover with clingfilm and chill thoroughly. Churn in an ice-cream maker according to instructions (or see tip, left), then freeze in a covered container until required.