SHOPPING LIST: Cooking Skills: Ice Cream 1, Chapter 3 (Custard-Base Ice Cream)

Whole milk, double cream, eggs with the British Lion mark, caster sugar, vanilla extract, paste or pods, salt, dark chocolate (about 70%), cocoa powder, instant coffee (decaf if you like), fresh ginger, ground ginger, runny honey, a sieve, a thermometer (optional) and shallow freezer-safe tubs.

Vanilla custard ice cream (5 portions)
[ ] 300 ml whole milk
[ ] 200 ml double cream
[ ] 4 Lion-marked egg yolks
[ ] 75 g caster sugar
[ ] 1 tsp vanilla extract or paste (or half a vanilla pod, split and scraped)
[ ] 1 pinch salt

Chocolate custard ice cream (5 portions)
[ ] 1 batch vanilla custard base (without the vanilla)
[ ] 100 g dark chocolate (about 70%), finely chopped
[ ] 2 tbsp cocoa powder, sifted
[ ] 1 tsp vanilla extract

Coffee custard ice cream (5 portions)
[ ] 1 batch vanilla custard base
[ ] 2 tbsp instant coffee granules (decaf if you like)
[ ] 1 tbsp hot water
[ ] 1 pinch of salt

Honey and ginger custard ice cream (5 portions)
[ ] 300 ml whole milk
[ ] 200 ml double cream
[ ] 2 cm fresh ginger, thinly sliced
[ ] ½ tsp ground ginger
[ ] 4 Lion-marked egg yolks
[ ] 40 g caster sugar
[ ] 4 tbsp runny honey
[ ] 1 pinch salt

For the experiments
[ ] Extra eggs, milk and cream
[ ] A few small tubs