You can also just take the crumble part out and make an apple ice cream, or substitute pear.

It’s the best mix-in. We all know it.

Do you have a single overripe banana and a few handfuls of walnuts lying around and no idea what to do with them? Well, what a coincidence…

As a Melburnian transplant I feel like I should have developed a finer sense for good coffee. Alas, I have not, so I’ve included a degree of flexibility in this recipe for those with a more refined palette then me.

It’s not savoury, I promise.

It’s not on a stick, but it’s caramel ice cream covered in soft chocolate ganache and malt biscuits so it’s still pretty great.

Seasonal strawberries strengthen this already amazing amalgam of syrup-soaked strawberry chunks, strawberry puree and rosewater.

It’s okay, you can add an entire block of chocolate to your custard. In fact, in this recipe, I encourage it.

Easy. Flexible. Reliable. Tasty. Better with salt. Virtues we should all aspire to that this ice cream has in scoops.

A toasty oaty flavour with a heavy dose of caramel.