Place a clean tea towel on a hard surface, then line the apricot stones up along the middle of the towel.

I already have summer favourites like Strawberry Salad, Tomato and Peach Sorbet and Leafy Blackcurrant Custard. Grant’s photography mirrors this by exploring “the fruitiness of nature, clashing colours, bucolic density, organic obscenity,” the studio continues. Perhaps I should have seen this coming — every ice cream that La Grotta Ices sells starts this way: with fresh fruit, in season. She doesn’t like milk powder, which she believes has a “cooked” taste antithetical to the dairy freshness she looks for in good ice cream. Travers’s more unusual recipes reward those with access to fruit leaves, and who take the time to save pea pods and apricot kernels.Yet as I’ve found that the restrictions of my challenge have pushed me to bend the rules further and further – first to include non-fiction books I’ve read for work, then to link to the pieces I’ve written linked to these books instead of writing a proper review, then to seek out shorter and shorter novels, and include novellas and short stories in my 52 – I’ve started to understand that my shortcuts are necessary, for me at least. The flowers can only be picked by hand and the harvesting, drying, cleaning and packaging is all carried out on the same day to retain quality. I suspect few of our first ice cream memories would stand up to much scrutiny on taste, but they are no less fondly held.

More than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas-all made with fresh, natural, minimally processed ingredientsOne of The New York Timess Best Cookbooks of Spring 2019 Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. The salinity and slightly grainy texture of the ricotta ice-cream provides a cool background for the rich mixture of bitter chocolate chips, pistachios and luminous candied citrus peel.

I think it’s because they had lots of American air-force bases there after the war and the American pilots brought hot dogs and ice cream with them. There's good advice too, like: Keep your Loganberry source to yourself - they are as rare as hen's teeth and short in season; why good quality cocoa powder works better than chocolate in ice cream; keep your eyes open and nose alert to walnut trees and lemon verbena bushes on common land; after sieving berries, use the pips for making a pip juice; and eat chocolate pudding flavoured ice cream with a good friend so they can wrestle it from you before you polish it off in one go! Heat until melted, swirling the pan occasionally, and caramelise until the colour of a conker and just beginning to smoke.