Ice cream

There is nothing quite like a bowl of delicious ice cream in this hot weather – and if it´s homemade, all the better.

There are many recipes but for a smooth, creamy finish every time follow these pointers: Go full fat… do not be tempted to use skimmed milk as the richness of delicious full flavours can only be derived from dairy fat and for more silkiness, heavy double cream.

Chill your base well – the initial mixture should be very cold before it even hits the machine.

Freeze in portions rather than a big tub as refreezing allows ice crystals to form.

Leave on the counter for about 10 minutes before serving to enjoy at its best.