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Cool down with a pretty pastel frozen delight that’s easy-peasy to make at home

Recipes and styling by Seiko Hatfield, photography by Maja Smend

1 Strawberry & vodka sorbet

Makes: 1 litre

Prep time: 15 minutes

Cooking time: 10 minutes

Freezing time: 3-4 hours

• 120g caster sugar
• 600g strawberries
• 2tbsp good- quality balsamic vinegar
• 1½tbsp vodka (or tequila)
• Plenty of ice

Heat the sugar with 120ml water in a small saucepan until it reaches boiling point, then reduce the heat to low and simmer for 10 minutes until the mixture becomes syrupy. Plunge the pan into a sink full of icy cold water to cool.

Remove the stalks from the strawberries and discard, then place the berries in a food processor. Whizz until they form a purée. Stir in the balsamic vinegar and vodka (or tequila) and sugar syrup and pour the whole mixture into an ice cream maker. Churn until you have a sorbet consistency and serve immediately in scoops, or freeze until required.

If you don’t have an ice cream maker, tip the mixture into a plastic container and freeze until set (around 3-4 hours), stirring every hour with a fork to break up the ice.

2 Pistachio ice cream

Makes: 1 litre

Prep time: 20 minutes

Cooking time: 45 minutes

Freezing time: 3 hours

• 120g pistachios
• 200ml double cream
• 40g caster sugar
• Few drops of green natural food colour (optional)

Custard base

• 300ml full-fat milk
• 200ml double cream
• 100g caster sugar
• 4 egg yolks

Make the custard base (see below).

Toast the pistachios in a frying pan on a low heat for about 10 minutes. Leave to cool. If you want to make the ice cream bright green, you can peel off the skins using your fingers. Put 100g of the nuts in a food processor and whizz until the mixture is fine in texture. Chop the rest of the nuts into pieces and set aside for decoration.

Whip the cream and sugar in a bowl until stiff. Stir in the pistachios, custard base and food colour if you like.

Pour the mixture into an ice cream maker and churn until thick. Transfer to a separate container and freeze for 3 hours, or until ready to serve. Scoop into cones and sprinkle with the reserved nuts.

3 Lemongrass & lime ice cream

Makes: 1 litre

Prep time: 20 minutes

Cooking time: 40 minutes

Freezing time: 3 hours

• 400ml coconut milk
• 8 lemongrass stalks, finely chopped
• 100g caster sugar
• Plenty of ice, for cooling down the mixture
• Zest and juice of 2 limes (about 45ml juice), plus extra zest for serving
• 100ml double cream
• 100ml crème fraîche

Custard base

• 250ml double cream
• 250ml full-fat milk
• 100g caster sugar
• 4 egg yolks

Make the custard base (see below).

Put the coconut milk, lemongrass and sugar into a pan. Simmer until reduced by a quarter. Place the pan in a bowl of water and ice to cool. Sieve the mixture, then add the lime zest and juice.

Whip the double cream until thick and stir in the crème fraîche. Add the coconut milk and custard base and stir again. Pour into an ice cream maker and churn until thick. Transfer to a container and freeze for at least 3 hours. Scoop into cones and decorate with lime zest.

Nutritional information: 202 calories 17g fat

4 Rhubarb & custard ice cream

Makes: 1 litre

Prep time: 40 minutes

Cooking time: 45 minutes

Freezing time: 3 hours

• 550g rhubarb
• 130g caster sugar
• 100ml double cream

Custard base

• 250ml full-fat milk
• 250ml double cream
• 100g caster sugar
• 1 vanilla pod
• 5 egg yolks

Preheat the oven to 180°C /350°F/gas mark 4. Chop the rhubarb into 1.5cm pieces. Tip into an ovenproof dish, sprinkle over the sugar and cover the dish with foil. Put in the oven and cook for 30 minutes. Remove and leave to cool.

Meanwhile, make the custard base (see below).

Whip the double cream and stir into the custard base along with the cooked rhubarb. Pour the mixture into an ice cream maker and churn until thick and creamy. Transfer the ice cream into a container and freeze for at least 3 hours or until ready to serve. Scoop into cones.

Add the milk, cream, sugar and vanilla pod (if using) to a pan and heat gently, stirring until the sugar has dissolved.

In a separate bowl, whisk the egg yolks. Slowly add the cream and milk mixture in a thin stream, whisking thoroughly as you go. Sieve the mixture and pour into a pan. Heat the mixture on a low heat, stirring continuously until it starts to thicken, around 20-25 minutes. Don’t let it boil or the eggs will curdle and you will lose the smooth texture.

Don’t have an ice cream maker?

Mix all the ingredients in a bowl and freeze in the bowl for about 90 minutes, until the ice cream starts to freeze around the edges. Stir well, then repeat this process twice more until the mixture is smooth and frozen. Transfer to a suitable container and freeze until required.

Makes: 4

Prep time: 10 minutes

Freezing time: 4 hours

• 90ml passionfruit juice (approx 6-8 passionfruit)
• 90g granulated sugar
• 80g blackcurrants
• Runny honey (optional)

Heat the passionfruit juice and 50g sugar gently in a pan until the sugar has dissolved. Plunge the pan into cold water.

Put the blackcurrants and remaining sugar in another pan, add 1tbsp of water and cook for about 15 minutes until mushy. Pass through a sieve, then return to the pan and add 100ml cold water.

Taste the juices and add a little honey if too tart. Fill the top half of 4 lolly moulds with the passionfruit juice and freeze for 2 hours or until set. Remove and pour the blackcurrant into the bottom of the moulds. Insert the sticks, and freeze for 2 hours.

Dip the moulds into hot water to remove the lollies.

• See more: gourmet grills, top tapas or summer drinks. Plus you could win M&S vouchers!

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Recipes & styling by Seiko Hatfield Photography by Maja Smend. Prop styling by Katie Morris