To prepare the sorbet: heat the sugar and water together in a pan, stirring to dissolve the grains of sugar. I once managed an ice cream business, and believed I would stay there for years helping it to flourish, but the owner turned out to be a sociopathic bully who sacked me as soon as I got engaged, worried about employing women who might go on to get pregnant. Transfer the ice-cream to a suitable lidded container and top with a piece of waxed paper to limit exposure to air.

So far I've made Swiss Vanilla, Apricot and Rose Petal Sorbet, Dried Apricots with Chamomile Tea, and Fig Leaf and Raspberry Sorbet. Variation: To make ricotta and maraschino cherry ice-cream, make up a batch of the ricotta ice-cream but substitute the orange flower water for a teaspoon of vanilla extract. In fact, like a true romance - her fascination, delight, and dedication to her craft has led her to seek out peach ice cream in Texas (you’ll see why later), to enjoying Fior di Latte in Scotland (it is made with real butter). I’d be rubbish at painting it, hopeless at growing it but I try and capture the aroma and colour and succulence in a scoop,” she told us. Once I started working ‘in food’ I suppose I was drawn toward businesses that had a really strong artistry to what they did – like Poilâne and St John and that’s become the kind of community I work alongside now.In an ice-cream machine, churn the mix until it has increased by approximately 20% in volume and looks thick and smooth like soft-serve ice-cream.

For Studio Frith, however, its aim was simply to “make a book you want to lick, a book you want to eat,” the studio tells It’s Nice That.Glucose syrup, dextrose, and frozen fruit purées are also off-limits, all at odds with the “naturalness” that Kitty champions. Named by Fergus Henderson as one of his 10 picks for chefs of the future in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs, she also teaches how to make ice cream at the School of Artisan Food in England.

All decent food books include food writing as well as recipes, and the trend for personal stories and emotive journeys in this genre has never been stronger, yet including one also seems something of a cop out, as there’s obviously much less to read in a food book than in a novel. One of the great things about the book is that you can find a recipe for just about all fruit available and some that I've never even heard of.Note: This is a milk-based ice with no eggs, to better allow the delicate flavour of the ricotta to shine. One of my favourite places was a beautiful old glacière that I started going to for breakfast everyday, where they had a menu board of fresh new ice creams on offer every time I visited. Holidays in Italy were spent working, sampling and learning about gelato in the best places for it - Rome, Naples and Sicily.