Nigel Slater’s ice-cream recipes

In this heat, it’s ice screamingly obvious what you need to do

The summer staggers on. The air is hot and thick as treacle. There is no breeze, not a single leaf moves. For some, the summer of their dreams. For me, the perfect excuse to make ice-cream. To be honest, there has barely been a day when there hasn’t been at least two tubs in the freezer. Homemade vanilla or raspberry ripple, perhaps one made with roast plums, another with basil and lemon. Some have been made here in my kitchen (crème fraîche, lemon, a less than perfect pistachio), others have been rushed home from the shops. There have been wafers and cornets, sundaes and ice-cream sandwiches, and more than I care to admit eaten straight from the tub.

A little sugar brings out the sweetness of the apricots, the lemon makes them sing

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