Top tips for perfect ice cream
Freeze fruit in separate pieces: Cut fruit in pieces (if needed), spread out on a tray in a single layer and freeze. Use frozen fruit in a recipe, or transfer to a freezer bag for later use.
Reduce calories: Switch to sorbets! For fruit ice creams, use ripe fruit and reduce or omit the sugar. Replace the cream with yoghurt or milk, and the whole milk with low-fat milk.
Go dairy-free: Replace dairy ingredients with nut milk, rice milk, coconut milk, soya drink or soya yoghurt.
Make it smoother: Add an egg white or a ripe banana for a smoother texture, or insert the butterfly whisk and whip for a few seconds on speed 4.
Reduce ice crystals: For a softer consistency add sugar syrup, glucose, honey, golden syrup or alcohol. These are stabiliser ingredients, and they help to reduce ice crystals.
Store it well: Store ice cream or sorbet in shallow, freezer-proof containers and cover the surface with cling film. Place in the coldest part of the freezer as quickly as possible.