Nearly all of my favourite desserts involve an ice-cream or sorbet or both. Nothing beats the texture of a freshly churned silky ice-cream as an accompaniment to either fresh fruit, such as berries, or poached fruit. And, of course, ice-cream with a hot dessert like a crumble is divine. An ice-cream machine is a great investment and worth its benchspace. Don’t be intimidated by making your own ice-cream. It is really as easy as making a Crème anglaise (see recipe on this site), infusing it with whatever you desire, then churning it. If time is an issue, you can always make the anglaise the day before and churn it when you’re ready.*Preparation times don't include churning time or variations.
Level of difficulty medium
Season Summer
Featured as part of our Cooks and their Books series.