Cream ice cream

A small scoop is about 50 g; two scoops make a more generous portion. It provides 105 kcal and 3.7 g of saturated fat.

Keep it in a tightly sealed tub at the back of the freezer, where the temperature stays steadier than near the door. Press a piece of baking paper against the surface before replacing the lid.

Take it out of the freezer for about 5–10 minutes, until a scoop cuts cleanly through it. In a warm room, check after a few minutes so it does not melt around the edges.

Serve it with warm apple crumble, fruit pie or sticky toffee pudding; the contrast between cold ice cream and a hot pudding is especially good. A spoonful alongside a brownie or a slice of tart also works well.

Yes. Blend two scoops with about 150 ml milk until smooth; add more milk for a thinner shake. It also makes an easy affogato: pour a shot of hot espresso over a scoop just before serving.

If it has melted completely, do not refreeze it: the texture will turn grainy, and warming can allow bacteria to multiply. Ice cream that has softened slightly but still contains ice crystals can go straight back into the freezer.

Usually, yes: it is made with dairy ingredients such as cream or milk, which contain lactose. It is not suitable for someone with a milk allergy; a plant-based frozen dessert is a different product.