Increase the heat and bring to the boil, then simmer for 2 minutes. Add the apricot halves to the pan, stir to coat them in the syrup, then cover and simmer for about 5 minutes, until just soft. Remove from the heat and leave to cool. For the plum mixture, put the sugar in a medium saucepan with 75ml water.

Strain the custard into a bowl. Scrape the seeds from the vanilla pod into the custard. Leave to cool completely. Simply whip double cream and sugar with any flavouring you like, chill and then pipe into a cone of your choice. From a DIY Mr Whippy to a frozen Kulfi that reminds us of hot afternoons in India, read on to learn five ways to easily make your own ice cream. Serve in chilled glasses or bowls with finely sliced fresh pineapple.

I’ve tried many variations for flavouring including coffee, cinnemon, descicates coconut, ginger peppermint and the list goes on… Pour the ice cream into a freezable container. Freeze until solid (about 3-4 hours or overnight).

Return the saucepan to the heat and gently bring back to the boil. Pour in the egg mixture and beat together. This delicious ice cream requires no churning, so its perfect if you don’t have an ice cream machine. This ice cream is my freezer friend.

After the second whizzing, transfer the ice cream to a plastic container. Put the chopped chocolate and condensed milk into a saucepan and heat through very gently, stirring often, until smooth. Don’t be tempted to increase the heat or the chocolate will catch and go grainy.

Homemade ice cream is a big production. Yes, yes, yes, one thousand times. Every time we take a bite of ice cream made from scratch, we realise we’ve NEVER had anything as good come from a shop bought tub.

Elderflower and gooseberry make great partners and this refreshing iced yogurt shows them both off well. The addition of a little vodka or gin gives a smoother texture. Place a small bowl into a larger bowl containing ice. Pour your mix into the smaller bowl and allow to cool. Then place in the freezer.

The is the ultimate summer indulgence. Then pour the mixture into the polythene freezer box and place it in the coldest part of the freezer. After about 2 hours, or when the edges are starting to freeze, remove it and use the hand whisk to give it another good mix and break down any ice crystals.