“Ice cream is straightforward to make, especially if you have the right equipment,” says Hue Dining’s executive chef Anthony Hammel. “We use a Pacojet [micro-puréeing kitchen appliance] at Hue, which is essentially designed for making ice cream, and it allows us to churn ice cream serve by serve. Of course, just like all cooking, quality ingredients such as good milk, good cream and fresh eggs will give you a great result.”

He admits, though, that he can’t pass up good vanilla ice cream: “It’s hands down the best flavour for me.”

Over at Castellana, executive chef Fabiano Palombini has some advice on making home-made ice cream: “My special tip to make a good ice-cream is to leave the base of the ice cream resting in a vacuum pack for 24 hours before freezing and processing it with Pacojet 48 hours later.”

His special ice cream dessert is the sbrisolona cake with camomile ice cream.

“It is a combination of Piedmont family flavours like sbrisolona cookies. It’s a typical dessert with a sponge of light mint, custard cream and vanilla with camomile organic ice cream,” he says. “My favourite ingredients for ice cream are tonka beans and marzipan.”

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