Lindsey Bareham - Whether you do it with an expensive gadget or a strong arm, you’ll find that homemade ice cream is hard to beat. Timing has never been my strong point, but this week, as the sun shone down over Wimbledon, I was lent an awesome, super-luxe ice-cream maker. It’s the sort that churns and chills at the same time, meaning that wonderful ice cream has been ready to eat every half hour, turning my kitchen into an ice-cream parlour. The downside of this impressive bit of kitchen kit is that, although neatly designed, it takes up a big chunk of work-space and it is so pricey that I would need to make a lot of ice cream before it became cost-effective. I normally use one of those bowl-and-paddle machines. It packs away in a drawer, but the bowl has to be frozen for 24 hours before use and can cope with making only one batch at a time. If I had room in my freezer, I’d keep it there permanently. There are two basic ways to make ice cream. One involves a pukka egg-and-cream custard, and the other is made with sugar, milk and cream. There are all sorts of variations on those two themes. Some people swear by single cream, others like whipping cream and yoghurt is the “healthy” option...
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