La Grotta Ices

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We were on a family driving holiday and dropping my sister off with a French family for the summer, and during a few days there I tasted peach ice cream and banana ice cream. It’s made with pure sugar instead of glucose syrup or dextrose and doesn’t have any milk powder in it. We only found it on the last day and I really regretted it because there were 50 other flavours I wanted to try. Perfect for: Ice cream lovers (so, pretty much everyone then) who want to create unusual flavour combinations at home. Kitty is an eccentric in the positive senses⸺thank goodness that chefs like her have the urge to experiment, making the most of food's lovely mingling of science and art.

It’s not easy making a living selling stuff that melts in a cold country like the UK, but she makes it sound joyful, and always interesting: her flavours include exotic treats like tamarillo and papaya, and childhood pleasure, like rhubarb and custard. Featuring 85 photographs in a stunning design, the recipes in La Grotta will utterly surprise and inspire home cooks to explore homemade ice cream in delightful new ways.Transfer the ice-cream to a suitable lidded container and top with a piece of waxed paper to limit exposure to air. The ice-cream can be eaten freshly churned – and is extremely good this way, but it will quickly melt!

When the sun is shining, there’s no better way to cool off than with a bowl of delicious homemade ice cream, whether it’s an exotic fruit flavour or a family classic.Raised on the fringes of west London, Kitty grew up with tubs of cheap vanilla ice cream and ice cream truck Popsicles. Cook gently over a low heat, stirring all the time, until the mix reaches 82C, then immediately remove the pan from the heat and set it in a sink full of iced water to cool – speed up the process by stirring it every so often. Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications exceptional for their interest or production, special editions and some first-rate books from very small publishers. In her spare time Kitty works abroad, including cooking at Alice Waters’ Rome Sustainable Food Project and living and working in Naples and in Sicily. She discovers cherry, apricot, blackcurrant, gooseberry and saffron ice creams, along with hazelnut, coffee, green lemon and bergamot.

More than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas-all made with fresh, natural, minimally processed ingredientsOne of The New York Timess Best Cookbooks of Spring 2019 Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. There's imaginativeness in flavours and textures in these 75 recipes but no 'let's see how off-the-wall we can get'. Recipes we love: Chocolate and Salted Caramel, Barbados Custard, Montmorency Cherry Sorbet and Apricot Noyau.As soon as your digital thermometer says 82C, remove from the heat, then place the pan in a sink full of iced water to cool. In January 2019 she was made deputy editor and in November 2021, became a senior editor predominantly working on It’s Nice That's partnerships. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. It was driven by a willowy tall, rosy-cheeked woman who seemed to have found the secret to happiness. Pour the plum custard into an ice-cream machine and churn according to instructions, about 20-25 minutes, or until frozen and the texture of whipped cream.