Ice cream

Take it out of the freezer for about 5–10 minutes so it softens enough to scoop without melting into a puddle. A warmed scoop or spoon also helps cut clean portions.

Keep it in a tightly closed tub at the back of the freezer, where the temperature stays steadier than in the door. Press baking paper or cling film against the surface before replacing the lid to help prevent ice crystals.

If it has melted completely, don’t refreeze it: the texture will turn icy, and warming can allow harmful bacteria to grow. If it has only softened briefly while you serve it and is still very cold, return it to the freezer promptly.

Try it with warm fruit crumble, apple pie or brownies; the contrast between cold ice cream and warm pudding is especially good. A scoop of vanilla also turns a shot of hot espresso into an affogato.

Blend two or three scoops with a little cold milk until smooth, adding more milk a splash at a time for a thinner shake. Banana, strawberries or a spoonful of cocoa make easy additions.

For a similar cold, creamy topping, use frozen yoghurt or a dairy-free frozen dessert. For a fruitier option, blend frozen banana until smooth; it is less rich and melts more quickly.

Milk or cream is mixed with sugar and flavourings, then chilled while being churned. Churning incorporates air and breaks up ice crystals, giving the finished ice cream its smooth texture.

Ice crystals grow when ice cream warms and refreezes, or when air reaches its surface. Keep the tub tightly sealed and avoid leaving it out while you decide what to serve.