Pinch Perfect

Delia Smith’s strawberry cheesecake ice cream is a custard-based frozen dessert made with curd cheese, Greek yoghurt, strawberry purée and a baked oat biscuit crumble. It serves 8-10 and comes from her Summer Collection cookbook. Delia calls this “half dessert and half ice cream,” which is spot on. She builds an egg custard, folds in …

Delia Smith’s vanilla ice cream is a no-churn recipe made with condensed milk, single cream, crème fraîche and vanilla extract. From her Summer Collection cookbook, it needs four ingredients, no ice cream maker, and about 11 hours of freezing time. In the Summer Collection, Delia calls this one “even complete novices will find it a …

Delia Smith’s nutmeg ice cream is a mascarpone-based frozen dessert made with freshly grated nutmeg, egg yolks, fromage frais, and a light custard. From her Winter Collection (1995), it makes about 1 litre with 15 minutes of active work plus 8 hours of freezing. Smith says “the freezing process seems to draw out the aromatic …

Delia Smith’s lime and mango ice cream is a no-custard frozen dessert made with fresh mango puree, lime juice, sugar syrup, and creme fraiche. From her Winter Collection (1995), it makes 2 pints (1.2 litres) with 20 minutes of active work plus freezing. Smith calls this “a beautiful ice cream” but warns the mangoes must …

Delia Smith’s lemon meringue ice cream is a frozen dessert made with lemon syrup, egg custard, whipping cream, Greek yoghurt, and crushed meringue nests. From her Summer Collection (1993), it serves 8-10 with 30 minutes of active work plus 10-12 hours of freezing. Smith calls this “sharp, very lemony and most refreshing, truly an ice …

Delia Smith’s ice cream sodas are a no-cook summer treat made with two scoops of ice cream, 75 ml of cordial, and soda water. From her Summer Collection (1993), they take under two minutes to put together. Smith calls an ice cream soda “a cross between a drink and a sundae.” She keeps it simple, …

Delia Smith’s fig ice cream is a custard-based frozen dessert made with dried figs, egg yolks, double cream, and brandy. From her Christmas cookbook (1990), it takes 30 minutes of hands-on work plus freezing time. Smith discovered this flavour in Paris and calls it “truly an inspired ice cream.” She uses dried figs simmered with …

Delia Smith’s coconut ice cream is a custard-based frozen dessert made with coconut milk powder, egg yolks, and whipping cream. From her Summer Collection (1993), it takes 20 minutes of hands-on work plus 4 hours of freezing. A fresh lime syrup served alongside brings sharp citrus contrast. Smith uses coconut milk powder instead of tinned …

Delia Smith’s cinnamon ice cream is a rich egg custard infused with a whole cinnamon stick and ground cinnamon, chilled overnight, then folded with whipped cream. It serves 6, needs no ice cream maker, and pairs with Christmas puddings and strudels. Smith created this for Delia Smith’s Christmas as a companion to her mincemeat desserts. …

Delia Smith’s blueberry crumble ice cream is a fromage frais custard base with baked cinnamon crumble pieces folded through and blueberry purée swirled in ribbons. It makes 1.5 litres (2½ pints), needs no ice cream maker, and bakes at 190°C (375°F/Gas 5) for the crumble. Smith says “the flavour of the blueberries and the added …