This one might be a little bit outside the box, but I love to play with savoury and sweet. You could use this basic method to experiment with all sorts of different flavour combinations. - Al Brown
Indulge in these deep-fried toffee and vanilla-flavoured ice creams, coated in crushed honeycomb biscuits - a little taste of heaven. James Wirth shares his recipe from the cookbook This Could Get Messy.
We’ve taken the elements of cassata and made them into an ice-cream sandwich. Use the freshest ricotta you can get your hands on for the creamiest gelato.
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