These recipes could just go on and on – there are so many different ice-creams and sorbets. They all eat well as puddings on their own or as accompaniments for other dishes.
Most of these recipes are derivatives of a basic vanilla ice-cream. In the vanilla recipe, a vanilla pod is used. This gives the ice-cream a real vanilla taste and when split and scraped leaves a black speckled finish to the cream. This can be substituted by using a few drops of strong vanilla essence or if you keep some caster sugar in an airtight container with a vanilla pod the vanilla aroma and flavour will stay with the sugar.