500ml whole Jersey milk
300ml double cream
80g unrefined caster sugar
100g glucose syrup 1kg dry ice

1 Put the milk, cream, sugar and glucose syrup in a pan and heat gently until the sugar has dissolved and the glucose is liquid. Set aside.

2 Put on safety gloves and protective goggles and open the packet of dry ice. Wrap it in a tea towel and then a hand towel and smash it into a powder with a rolling pin. (Make sure there are no large lumps of dry ice, as these will remain as lumps in the ice cream.) Unfold the towels and shake the powdered dry ice into a glass bowl.

3 Pour the milk and glucose mix into the bowl of a food mixer. (From now on, you need to work quite rapidly to avoid freezing the equipment.) Shake a little of the dry ice into the mixing bowl and, using the mixer’s paddle, mix on the lowest speed until the dry ice dissolves and its vapour clears. Continue to add dry ice, a little at a time, until the ice cream has absorbed all of it. (It may be easier to do this in two batches. It’s important to add the dry ice in small quantities to prevent the ice cream going grainy.) Once the dry ice is absorbed, beat the ice cream on the second speed until smooth.

4 Quickly scrape the ice cream out of the mixer and into a container. Freeze until required. It is best eaten within 24 hours. If you don’t want to make your own, try www.rocombe.com for organic Devon ice cream; www.hillstation.co.uk for Wiltshire ice cream, or Morelli’s Gelato counter at Harrods (020 7893 8959), who will custom- make flavours with 24 hours’ notice.

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