Do you need a machine to make decent ice-cream, or can it be done with just a plastic container, a fork and a freezer? Our kitchen gurus have the scoop
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What’s the secret to ice-cream? Can you ever get that light, creamy texture without a machine?
George, Bristol
For ice-cream fanatic Felicity Cloake, there is a distinct advantage to making your own ice-cream: you can choose exciting flavours and “eat it all yourself”. While she doesn’t see the point in churning vanilla (“you can buy such nice ones, after all”), now is the time for stirring cherries, blackcurrants and the like through custard. (For fellow ice-cream enthusiast Nigel Slater, that means heating milk and vanilla, plus double cream, if you fancy, pouring into egg yolks whisked with sugar, then heating again until thickened.)