We only found it on the last day and I really regretted it because there were 50 other flavours I wanted to try. They really taste different to the standard home ice cream recipes as they are written with care and attention and the author really knows her subject.

Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration- nature. See our Remarkables Archive list for what is no longer in print, but which we are happy to track down. However, this edition is identical to her first one, except that in this one measurements are different to accommodate for USA’s thinner dairy, in comparison to European. Raised on the fringes of west London, Kitty grew up with tubs of cheap vanilla ice cream and ice cream truck Popsicles.

To make the ice-cream: the following day, pick out the vanilla pod and squeeze out all the seeds, adding them back to the custard.

For Kitty Travers, her memory is a slice of supermarket economy vanilla brick that, after suffering several re-freezes emerged from its damp cardboard box as a "curious foamy gum". After studying, Travers moved back to London, and worked as the pastry chef at St John Bread and Wine in Shoreditch, before she decided to launch La Grotta Ices in 2006. Do this twice, and then consecutively with a big metal spoon or spatula every 30 minutes until uniformly frozen. When I worked in Rome, I used to eat ice cream daily before my kitchen shifts or at midnight after my shift was over.

Travers’ interest in ice cream stayed with her, and continued to grow as she trained as a chef at the Institute Of Culinary Education in New York. The ice creams, sorbets, and granitas featured in La Grotta are fruit-focused—the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through. You can go into quite a blissful state, walking along, eating an ice-cream cone on your own – heaven. Pour the mix into an ice-cream machine and churn according to the machine’s instructions, about 20-25 minutes, or until frozen and the texture of softly whipped cream. Eating ice-cream from a cone allows you to lick, coat all your tongue’s taste receptors from back to front.