Slicing

Ice cream frozen in a loaf tin or oblong mould can be sliced into neat shapes. A straight-sided, shallow container with sharp square angles around the base creates a good shape for slicing. Base-line the mould with non-stick parchment. Slice the ice cream on a chilled board, then transfer the slices to a lined baking sheet and freeze until firm before serving.

Rinse a large chef’s knife in hot water. Apply pressure with one hand, then gradually apply more pressure with the other hand to slice through the ice cream. This creates slices with smooth sides. (Avoid using a sawing action.) Rinse the knife in hot water and wipe it between each cut.