Ice cream is the perfect low-stress pudding when there’s a crowd to cater for. It is almost universally appealing and can be happily ensconced in the freezer from the day before.
As a child, ice cream was exotic if it sported an unusual fruit; I will never forget the joy of licking blackcurrant ice cream in the summer of ’88 at the local museum. Of late, ice cream just isn’t ice cream if it doesn’t have a pudding stirred in. Crème brûlée, tiramisu… Well, here’s a gentle ice cream – simple fruit purée and a ginger kick. Ginger may seem like an adult flavour, but children seem to love it. Admittedly, this isn’t the cheapest ice cream to make, but the result is worth spending that little bit extra for.