dessert recipes | serves 6

"This doesn't have the emulsifying effect of an egg-custard base, but the alcohol made it a bit smoother, and it had the fresh-fruit, clean flavour of egg-less ice creams. " says Paul. "If you find double cream too much, use single cream, or go for the eggy option. The riper the fruit, the sweeter, more fragrant the ice cream.”

1. Make a sugar syrup by boiling the sugar with 300ml water for 5 minutes. Pour the hot syrup over the fruit (if you’re using an ice cream maker with its own cooling unit, you can do this in the well of the machine, and leave to cool before switching it on). Add the alcohol, then the cream. Let mixture cool, then freeze according to your machine’s instructions, or freeze the mixture in trays, stirring it at least once when it’s half-frozen.

Note: You can make a more conventional ice cream with a custard made from 5 egg yolks, well-whisked with 150g caster sugar, to which you add 300ml of almost boiling single cream. Add fruit and alcohol and cool before freezing.

Per serving 346 cals, 22.0g fat (13.7g saturated), 1.7g protein, 32.9g carbs, 32.9g sugars