I have a family history of icecream making to keep up.

No toppings - I don't believe that it is a British thing - flavoured ice creams are more the thing, or using vanilla ice cream as a topping.

My favourite amongst the ones I make is probably walnut and honey ice cream - make up the base with honey to sweeten, when almost frozen fold in the choppd walnuts and complete the freezing.

I am told that the nuts will go soft if left for more than a few hours - but I never have any left for more than a few minutes.

Anne the Pleater :ootd: