You scream, we scream... Sunshine or rain, we'll never say no to a nice cream cone <see what we did there?> Here are gransnetters' favourite recipes for this sweet treat of the homemade variety.
A rich and creamy texture, thanks to its fat content. You could add nuts or perhaps fresh mint to spice it up a bit.
1. Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and purée.
2. Transfer the mixture to a medium mixing bowl, add the double cream and whisk to combine.
3. Place the mixture into the refrigerator and chill until it reaches 4C/40 degrees F or below, for approximately four to six hours.
4. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only five to 10 minutes to process.
Leave the winter behind with a fresh summery taste.
1. Whizz the fruit in a food processor to a purée, add the sugar to taste.
2. Mix the purée into the yoghurt and freeze (or keep some back to serve as a fresh purée).
A luxurious treat with a crunch (and some booze...don't forget the booze).
1. To make the honeycomb, place the sugar and syrup in a saucepan and cook over a low heat until the sugar melts. Bring to the boil and boil rapidly until the caramel is a deep golden colour.
2. Remove from the heat and sift over the bicarbonate of soda. Stir the frothy mixture, then pour onto a greased baking sheet. Allow to cool, then break into smallish chunks.
3. Whip the cream until floppy, then beat in the condensed milk and vodka (if using). Continue whipping until the mixture is quite stiff.
4. Fold in the pieces of honeycomb plus any crumbs, then scrape into a freezer-proof bowl and freeze for about eight hours or overnight.
For those who are after something thrilling.
1. Put two scoops of ice cream into each of four glass dishes.
2. Spoon over the golden syrup and top with a tablespoon of clotted cream. Sprinkle the demerara sugar over the top and serve at once!
A classic flavour to accompany cakes, tarts, or simply to indulge in on its own.
1. Separate white from yolks and beat yolks together gently.
2. Whip whites until stiff (them, not you!) using electric beaters.
3. Add sugar to the whites and continue to beat.
4. Whip the double cream until it starts to hold its shape.
5. Add whites to the yolks and fold in.
6. Add whipped cream to this mixture and fold in thoroughly (just gently mix with the electric beaters).
7. Fold in vanilla essence.
8. Freeze in plastic container(s) overnight. Perfect!
Fancy fome more recipes for summer? Why not try these great barbecue recipes?