Ice-cream

This recipe can be made up to two weeks ahead. Note

Don’t oversoften the ice-cream or it will lose its volume. Note

Use any liqueur of your choice. You can replace the nuts with dried fruit such as dates or raisins. Note

The flavours of this dessert are deliciously balanced with the sweetness of the strawberry sorbet offset by the tart fruit and syrup.

These cooked strawberries soften the sharpness of the rhubarb, making it more intense and fruity. The copious juices thicken once the pie cools; they are the perfect amount for serving.

To make without ice-cream machine: Chop frozen custard and beat with electric mixer until smooth. Fold in whipped cream, nougat and cranberries. Pour into loaf pan and cover. Freeze for 6 hours or overnight, until firm. Note

Requires ice-cream moulds and sticks. Note

This affogato takes it to the next level, with praline ice cream. Place a large scoop of ice-cream into a bowl and serve with biscotti and a shot of espresso on the side.

This Ice-cream has half the sugar and uses honey which gives it a lot more flavour.

To speed up freezing, place metal container in freezer to chill while processing lychees. Note

Try a combination of glace fruits, such as cherries, ginger, apricots and pineapple. Reduce fat: Use low-fat ice-cream. Don’t over-soften ice-cream; it will become ice-like on refreezing. Note

Make ahead: Prepare sauce a day before and keep in the fridge. Reheat gently in the microwave before serving. Note

Strawberry ice cream slice brought to you by Recipes Plus

You will need 3 passionfruit to make 1/4 cup pulp. If ice block moulds are unavailable, double the recipe and freeze in a plastic food wrap-lined loaf pan for 6 hours or overnight. Scoop to serve. Note

Clever idea: To melt chocolate for drizzling, chop chocolate, then seal in a small, resealable food storage bag. Place bag in a small heatproof bowl of boiling water; stand for 5 minutes or until chocolate melts. Remove bag from water carefully. Snip a small corner to drizzle. To add a Christmas touch, add some mixed […]

It's cold outside, but that's no reason to freeze out this dessert.

Omit honey; add 1 tablespoon extra caster sugar. You can sandwich bought diet chocolate mousse between biscuits. Note

Replace crushed chocolate bar with 1/3 cup dark or milk chocolate chips. For best results, be sure to use good-quality vanilla ice-cream. Note

Make ahead You can make ice-cream up to 3 days ahead; keep, covered, in the freezer. For easy scooping, remove ice-cream from freezer 10 minutes before you’re ready to serve. Note

You can make this in an ice-cream machine following the manufacturer’s instructions. White making custard, don’t increase the heat to speed up cooking- mixture will curdle. Note

You must make the cassata in stages, making sure each layer is firm before topping with next layer. To make it easier to remove cassata from the pan, dip pan briefly in warm water. Note

Use a flat-based drinking glass to help press crumbs evenly into pie dish. Note

You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter. Note

If you can’t find white chocolate topping, you can use sweetened condensed milk instead. If you’re making this for children, you can use decaf coffee instead. Note

Make a double batch of caramel sauce; it’s great to have on any ice-cream. Note

Strawberry honeycomb ice cream sandwiches brought to you by Recipes Plus.

To melt chocolate, place in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

Quickly cut finished frozen slice into squares. Freeze any leftovers between sheets of baking paper in an airtight container. To melt chocolate, place it in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Cool to room temperature. Note

Take care when stirring milk and cream into sugar syrup as the mixture may splatter. Mixture will become hard. Stir it over heat to melt the toffee. Note

You’ll need about 1 1/2 cups mango puree. If mangoes aren’t in season, you can use canned or frozen mango. Note

This layered ice cream log takes neapolitan ice cream to the next level, packing it with the tastiness of chocolate, cherries, strawberries and fruit cake. Could it get any better?

To make scooping and rolling ice-cream into balls easier, dip ice-cream scoop into hot water. You can melt chocolate in the microwave. Place chocolate in small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Swap out with any flavour ice-cream you wish. Note

For an adults-only Summer cocktail, spoon sorbet into glasses and top with sparkling wine or clear spirits. Note

You can make ice-cream up to 1 week ahead; keep frozen. Cordial will keep in the fridge for up to 1 month. Note

Use other fruit of choice such as chopped mango and passion fruit, or mixed chopped stone fruit. Note

Makes 1 litre Peaches, nectarines or plums may be used in place of mangoes. Note

makes 2 litres This ice-cream is delicious served in waffle cones. When removing zest from limes, remember to avoid the white pith – just remove the colourful skin – the pith is bitter. Note

To make the 1/3 cup of passionfruit pulp, you need 4-5 passionfruit. If fresh aren’t available, use a 170g can. Note

If preferred, use white chocolate and other nuts of your choice – or you can crumble in a few cookies or a favourite chocolate bar. Note

Egg-whites help prevent your sorbet becoming too icy by impeding the growth of ice crystals. Note

Velvety smooth and rich vanilla bean ice-cream is perfect on its own or as an accompaniment to any dessert. There is nothing quite like a scoop of homemade rich and creamy ice cream.

Cool and refreshing, this beautiful avocado and lemon sorbet is subtle enough to enjoy with sweet or savoury meals. With extremely versatile flavours, we have served it here with fresh seafood.

Toast almonds by tossing in a dry frying pan over medium heat. Cover surfaces with plastic wrap when refreezing, to prevent ice crystals from forming. To ensure definition, it’s important that each layer is allowed to become very firm before adding the next. Note

To decorate, cut a snowflake stencil from baking paper. Place on top of pie and dust with Milo or cocoa. Then carefully remove the stencil and serve. You could also decorate it with a homemade wire star with beads threaded onto it, as shown. Note

Not sure what to do with your leftover Christmas cake? This recipe mixes it with vanilla ice cream, mixed spice and a dash of brandy. Just when you thought Christmas couldn't get any better!

If preferred, freeze the casatta in individual moulds. Note

If you have an ice-cream maker, you can churn the ice-cream in this following the manufacturer’s instructions. Note

Ensure condensed milk is at room temperature, for easy incorporation with the creams. Note

The passionfruit mixture spatters quite a lot during beating so cover the bowl with a tea towel. To ensure even distribution of the passionfruit seeds, lightly stir the mixture occasionally as if freezes. Note

Served with a sweet fruit salad drizzled with honey, bittersweet green tea ice cream is paired perfectly with the refreshingly crisp heat of ginger. A great dish for dinner parties.

Use canned mango if fresh is unavailable. If using a metal muffin pan, line each hole with 2 strips of crossed baking paper so ice-cream can be easily removed. Note

To release bombes. wipe each mould with a hot, damp cloth or dip in hot water for a few seconds. Note

If preferred, use white chocolate and 1/3 cup toasted nuts of choice – or crumble in cookies or a chocolate bar. If you don’t have an ice-cream maker, pour chilled custard into a loaf pan. Cover with foil and freeze until a 2cm rim has formed around the edge. Transfer to a chilled bowl and […]

If you don’t have an ice-cream machine, combine all ingredients and freeze until mixture is almost set. Process to remove ice crystals and refreeze. Note

The most luxurious and deeply satisfying vanilla ice cream. Perfect by itself or as an accompaniment to any dessert, this rich and creamy vanilla bean ice-cream is quite special and indulgent.

In hot weather, soften ice-cream in the fridge to prevent it melting. Don’t worry if the bowl is not lined perfectly with the sponge. Note

Fold through some grated chocolate or chopped Vienna almonds, if desired. Note

Replace coconut and nuts with sprinkles. Note

Chunky strawberry ice cream brought to you by Woman's Day

The coconut flakes we used come from health food shops. If you like, toast them before serving by spreading them on an oven tray and baking in a moderate oven, 180°C, 4-5 minutes. Note

Start making this recipe at least 4 hours ahead or the day before, to ensure ice-cream is frozen solid before frying. Note

Chunky strawberry ice-cream

Bittersweet green tea ice cream pairs beautifully with the crisp, refreshing heat of ginger. Served with a fresh fruit salad, it becomes the perfect take-along dish for parties and potlucks.

Place serving platter in freezer for half an hour beforehand to prevent base from melting too fast. Note

This is great for kids’ sleepovers. Older kids can make the brownie before dinner so it’s ready for dessert. Note

It’s easy to melt chocolate. Place it in a small jug and microwave on medium (50 per cent power) in 30-second bursts, stirring between each, until melted and smooth. When dipping the cones, push each one onto your index finger to make it easier to hold. Note

Brandy snap baskets come in a 120g packet of 6. Wrap any leftovers in plastic wrap and store in the pantry for later use. Note

Don’t have an ice-cream machine? Pour mixture into a shallow metal container, cover with foil and freeze 6 hours. Roughly break up with a metal spoon. Transfer to a bowl. Beat with an electric mixer (or in food processor) until smooth. Return to container. Cover with foil. Freeze 4 hours, until firm. Note