1. Bring the cream, milk and split vanilla bean to a boil

2. Beat the egg yolks and the sugar together with a wire whip until the mixture is smooth and creamy

3. Pour the hot milk mixture over the egg yolks and stir briskly

4. Cook the custard over very low heat until it almost reaches the boiling point (the custard should not boil, or it will curdle)

5. Strain the custard through a fine sieve

6. Chill it quickly then freeze it

7. If desired, the whipped cream may be folded into the ice cream just before it becomes firm

List of ingredients required:

2 and 2/3 cups cream
1 and 1/3 cups milk
A piece of split vanilla bean
8 egg yolks
1 cup sugar
1 cup cream, whipped (optional)

1. Wash and hull the strawberries in a colander

2. Drain them thoroughly and cut them into small pieces

3. Put them in a liquidizer with the sieved sugar and lemon juice

4. Whisk the two creams together until thick but not stiff

5. Blend the cream well into the strawberry puree

6. Spoon the strawberry mixture into a plastic freezing container and cover it with a lid

7. Freeze the ice cream for 12hours

8. One or two hours before serving, remove the ice cream from the freezing compartment and thaw it slightly in the refrigerator

9. Scoop the ice cream into individual glasses and decorate with slices of fresh strawberries

List of ingredients required:

3 oz (75g) icing sugar
1/4 pint single cream
1/4 pint double cream
1/2 lb strawberries
Squeeze lemon juice
6 to 8 large strawberries (garnish)

1. Set the refrigerator to its coldest setting a few hours before preparing the ice cream

2. Slice about 1 and 1/2 inch off the top of the melon

3. Remove the seeds and fibres from the melon using a small spoon

4. Scoop all the melon pulp into a saucepan and take care that you do not to pierce the shell

5. Add the sugar

6. Place the pan over low heat until the sugar has melted into the melon and the mixture is a soft pulp

7. Mash the pulp with a fork

8. Beat the eggs until they are light and creamy and add them to the melon pulp, stir well

9. Continue cooking and whisking over low heat so that the eggs will not curdle

10. Continue cooking until the mixture has a consistency of a thin cream

11. Pour the lemon mixture into a bowl and leave it to cool completely

12. Stir the ginger wine and lemon juice and mix them thoroughly

13. Fold in the lightly whipped cream

14. Cover the bowl with foil and chill in the refrigerator for about 30minutes

15. Spoon the melon into a freezing container and cover it with a lid

16. Put the container in the freezer for 2 to 3hours and stir several times to prevent crystals from forming

17. Pile the ice cream into glasses or the chilled melon shell and serve immediately

List of ingredients required:

(serves 4 people)

5 tablespoons ginger wine
4 oz (115g) caster sugar
4 egg yolks
2 tablespoons lemon juice
3/4 pint double cream
1 large ogen melon