This is really a frozen mousse, but it matters not. I think this is the world’s greatest ice cream, although that obsessive chap in the high Andes with his twenty-eight varieties (including chilli) might not agree. Nor have I tasted the Fisherman’s Friend ice cream at El Bulli near Barcelona. My senior pastry chef, George Harvey, who has nearly earned himself a mantelpiece clock for his long service, always blanches his own almonds. You really must do the same.