Which Hong Kong restaurants make their own ice cream? The chefs at Hue Dining and Castellana share their home-made ice cream tips just in time for summer

• Anthony Hammel and Fabiano Palombini swear by the Pacojet ice cream maker, though Palombini suggests leaving the base in a vacuum pack for 24 hours first
• Hammel’s brown butter and cherry cake was inspired by his time at luxury hotel Lake House in Australia, while Palombini crafted a Piedmontese sbrisolona cake