“This delicate pink ice cream tastes like fragrant, sherbety heaven”, says Nigella, and it couldn’t be simpler to make. Pomegranates, lime juice, icing sugar and double cream are all you need to make this vibrant scoop. You won’t need to keep whipping out the ice crystals either – delicious and with none of the faff!
A creamy scoop with deliciously tart raspberry ripples and pops of crunchy, sweet meringue. This is a great recipe if you have any leftover meringue – simply break them up and stir them through. Serve with melted chocolate for extra indulgence.
A subtle cardamom-scented milk-based ice cream, this no-churn scoop hails from South East Asia. You need just condensed milk, double cream and cardamom pods to make this, which Nadiya serves up with her homemade tart tatin.
Matcha powder and condensed milk make an unlikely pairing in this easy-to-make ice cream. It’s “the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk” says Nigella. Well worth making at home.
A custard-based ice cream with glorious toasted marshmallow for true summertime nostaliga. Make it at home to evoke memories of beach or countryside campfires with every lick.
This old English recipe might sound unusual but it’s divine. You need a hunk of sourdough here, blitzed into crumbs and combined with cinnamon brandy butter, then toasted until deliciously crunchy. Paired with raspberries in this custard-based ice cream, it’s a sophisticated dessert worth making the effort for. “Cinnamon and raspberry make the world’s most beautiful couple. The warmth of the spice plays beautifully off the tartness of the fruit”, says Roy Levy.
This luxurious ice cream combines freshly roasted coffee with lemon zest and brown sugar for a mild but true coffee flavour.
