Keep it cool

Three irresistible frozen desserts guaranteed to help you chill out this summer

- RAVNEET GILL

White coffee and caramel ice cream pie

This is a decadent pie that keeps really well in the freezer. And if you don't want to make the whole thing, the ice cream on its own is simply stunning. The subtle notes of coffee really carry through via the cold infusion method in this recipe. If you don't have an ice cream machine you can use shop-bought ice cream instead and make the caramel sauce to top it all off. You will need to start the ice cream two days before serving the pie.

1 HOUR + INFUSING + FREEZING SERVES 12 A LITTLE EFFORT

1 The day before you want to make the ice cream, mix together the milk, cream and whole coffee beans, and put in a lidded container. Put this in the fridge overnight.

2 The next day, make a crème anglaise. Strain off the coffee beans and weigh the liquid - it should be approximately 850ml. Warm the liquid, together with the condensed milk, 150g of the sugar and a pinch of salt over a low heat until steaming.

3 In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined. Pour over the steaming milk and whisk.

4 Return to the pan and cook until it coats the back of a spoon or 82C with a thermometer. Pour this into a heatproof container, allow it to cool completely before putting it in the fridge to cool completely.

5 Churn in an ice cream machine according to manufacturer's instructions. Alternatively, freeze in a container and break up the ice crystals every 30 minutes with a fork. Put into a container and freeze until ready - ideally the ice cream should still be spoonable when adding to the pie crust, as it will help to get an even filling in. Remove 10 minutes before if it's too solid.