Ice cream is easy and rewarding to make, whether you have one of the super-swish €500 Italian machines that mix, churn and freeze the mixture; their much cheaper semi-automatic cousins (which churn the custard to prevent the formation of ice crystals, but don't freeze it), or just a bowl, a whisk and a heavy helping of patience.
And there's a recipe for every taste, from cherry chocolate to apricot and amaretto, in Ice Creams, a seasonal re-release from Hamlyn (£4.99 in UK). There are also some tempting recipes for the calorie-conscious, such as citrus and rum sorbet and orange and passion fruit granita. Machines aren't needed, but instructions are given for them, too. With this reasonably-priced little book, you can say goodbye to the supermarket chill cabinet for good.
LAVENDER HONEY ICE CREAM WITH ROASTED FIGS
6 tbsp lavender honey (if you can't get lavender-flavoured honey, use any mild flower honey and add the flowers of eight lavender sprigs to the custard)
4 egg yolks
1 tsp cornflour
1 tbsp caster sugar
300 ml milk
300 ml whipping cream
lavender sprigs to decorate (optional)
ROASTED FIGS
4 large fresh figs
2 tbsp clear honey
1 tbsp fresh orange juice
Put the honey, egg yolks, cornflour and sugar into a bowl and whisk lightly to combine. Bring the milk to the boil in a heavy-based saucepan. Pour the milk over the egg yolk mixture, whisking well until combined. Return the mixture to the saucepan and cook very gently, stirring constantly, until the custard has thickened enough to thinly coat the back of the spoon. Transfer to a bowl and cover with a circle of greaseproof paper to prevent a skin forming. Leave to cool, then chill in the refrigerator until very cold.
If using an ice cream machine, pour the chilled custard into the machine, add the cream and churn and freeze. Otherwise, lightly whip the cream and gently fold it into the custard. Turn the mixture into a freezer container, cover and freeze until it has frozen around the edges.
Transfer to a bowl and whisk lightly. Re-freeze until the mixture has frozen once again around the edges. Repeat the whisking and freezing once or twice more.
Meanwhile, to cook the figs, cut a cross in the top of each one and place in a shallow ovenproof dish. Brush the figs with honey and drizzle with the orange juice. Roast in a preheated oven, 220 degrees/gas seven, for about 10 minutes, until they are lightly caramelised around the edges.
To serve, transfer the ice cream to the fridge 30 minutes before serving, to soften it slightly. Scoop into serving glasses with the figs, spooning over any juices. Decorate with the lavender sprigs.
From Ice Creams, published by Hamlyn (£4.99 in UK)