• Thoroughly mix the Stabilizer, the Granulated Sugar and Skimmed Milk Powder together in a bowl. Then add these dry ingredients to the Milk, Cream and Condensed Milk in a saucepan.
• Place the saucepan over a medium heat, and stirring all the time, bring the mixture to the temperature at which the Stabilizer activates. For Locust Bean Gum that's 80°C (176°F).
• Take the saucepan off the heat, add the Mint Leaves and give them a good mix. Leave to cool.
• Once the mixture has cooled to room temperature, pour it into a container with a lid and place it in the fridge.
• You'll need to leave the mixture in the fridge until the Mint Leaves adequately flavours the mixture. For me this took somewhere between 2 and 3 hours. Keep tasting it until you get the flavour you want.
• Meanwhile, melt the chocolate in a bowl placed in a pan of gently heated water.
• Churn the ice cream in your ice cream maker until it has the consistency of whipped cream. This will usually take between 15 and 30 minutes.
• When it looks ready, dribble the melted chocolate onto the ice cream as it continues to churn in the machine. The spinning dasher will break the chocolate up and mix it into the ice cream.
• Once all the chocolate is well mixed into the ice cream, you can transfer the ice cream from the machine to a plastic freezer box and freeze for at least an hour.
• After an hour or two it should firmer but still easy to scoop. If you leave it longer and it's too hard to scoop, leave it in the fridge for a while to soften slightly

• Preheat oven to 450°F (230°C). Mix the cherries and the sugar in a deep pan. Roast for 40 minutes, stirring occasionally. By the end, the cherries should be soft and wilted. Set them aside to cool.
• Once the cherries are cool enough to handle, separate the stones from the flesh. The stones should pop out easily when you squeeze the cherries.
• Add the cherry stones and the cream to a saucepan. Bring the cream to a simmer on the stove. Then remove from the heat, cover, and leave to cool down.
• Blend the cherry flesh in a food processor. Depending on your food processor you may then need to strain the puree through a sieve to get rid of any bits.
• Remove the cherry stones from the cream. Add 282g of the cherry puree to the cream. Then add the salt and the lemon juice. And give it another go in the food processor until well mixed and smooth.
• Transfer the mixture to a vessel with a lid and refrigerate until around 42°F (6°C).
• Add the mixture to your ice cream maker and churn it until it has the consistency of whipped cream. This usually takes between 15 and 30 minutes. Transfer to a plastic freezer box and freeze for at least an hour.
• After an hour it should just be firm enough to serve without it melting too quickly. If you leave it longer and it's too hard to scoop, leave it in the fridge for a while to soften slightly.

Roasted Strawberries

• Preheat oven to 375°F (190°C). Wash and dry the strawberries. Cut out the green stalks and then cut them into thick slices. Mix them with the sugar and roast in a baking dish for around 8 minutes or until they're soft.
• Let the strawberries cool slightly. Then puree in a food processor with the lemon juice. Measure out 2/3 of the mixture for the recipe. Keep the other 1/3 for something else!

Ice Cream

• Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Ice Cream Stabilizer) together, thoroughly, in a bowl.
• Then add all the wet ingredients (Milk, Cream, Corn Syrup) except the Kefir to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
• Transfer the mixture to a saucepan and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate. This varies from one stabilizer brand to another and will be written on the packet. It should never boil.
• When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath.
• Then add the strawberry puree and Kefir and blend again. Transfer the mixture to a bowl with a lid and refrigerate for at least 30 minutes.
• Pour the mixture into your ice cream maker and churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
• After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.

• Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Dextrose, Ice Cream Stabilizer) together thoroughly in a bowl.
• Then add the wet ingredients (Milk, Cream, Corn Syrup) to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
• Transfer the mixture to a saucepan, add the chai spices, and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate.
• This temperature varies from stabilizer to stabilizer and will be written on the packet. It should never boil!
• When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath. And then refrigerate in a bowl with a lid for as long as you can stand.
• If you leave it overnight in the fridge it will benefit the texture and flavor of the ice cream, giving the spices more time to infuse. But certainly wait until it's down to fridge temperature!
• Strain the mixture through sieve to remove the spices. Pour the mixture into your ice cream maker
• Churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
• After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.

• Wash, dry and remove the green stalks from the strawberries. Then blend them in a food processor with the sugar.
• As the food processor is running, pour in the balsamic vinegar. Be careful not to add too much. The recipe calls for 1 Tbsp. You may want to add a little at a time and taste it though.
• Once you have a smooth puree transfer the mixture to a bowl with a lid and refrigerate for 2 - 3 hours. During this time the sugar and the vinegar should intensify the flavor of the strawberries.
• Combine the cream with the puree and pour the mixture into your ice cream maker
• Churn until the mixture has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
• After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.

• Mix the milk, beaten eggs,vanilla extract, sugar (and optional locust bean gum) together. If you are using locust bean gum, it's a good idea to mix it into the sugar before you add it to the wet ingredients to avoid clumping.
• Add the mixture to a saucepan and heat gently, stirring vigorously all the time until it starts to thicken. This will take 8 - 10 minutes. Do not overheat or the mixture will curdle...
• If you have a kitchen thermometer heat to 85°C / 185°F. If you don't have a thermometer heat until the mixture coats the back of a spoon and holds a line drawn through it with your finger.
• As soon as the mixture hits 85°C / 185°F, remove it from the heat, and continue to stir while you submerge the bottom of the pan in cold water. This will prevent any residual heat from curdling the custard.
• Rip up the springs of mint and lemon balm and add them to the cooling custard. Give them a good muddle.
• Let the mixture cool to room temperature and then transfer it to the fridge. Leave for a least an hour, preferably two. Even better overnight. Taste the mixture to make sure you're happy.
• Stir in the cream and then pour the mixture into your ice cream machine through a sieve, pressing the mint and lemon balm to make sure you get all the flavor out.
• Churn the mixture until it starts to come away from the sides of the bowl and looks like whipped cream.
• You can eat it directly from the machine (but it will melt quickly). Or transfer it to a plastic freezer container, cover with cling film or grease-proof paper (to prevent ice crystals forming on the surface) and then a lid and leave for a least a couple of hours.
• Remove from the freezer and if it's frozen solid, let it soften for 15 or 20 minutes before serving.

• Add the skimmed milk powder, sugar, xanthan gum and salt to a bowl and mix thoroughly. If the xanthan gum is not completely mixed into the sugar before we add the liquids, it won't work properly.
  
• Add the milk, cream and sweetened condensed milk to the bowl. They should all have been thoroughly pre-chilled in the fridge.
• If you're using a vanilla bean, cut it open and scrape the beans into the mixture. If you're using vanilla extract, just mix it in.
  
• Blend the mixture for 1 minute. It should start to thicken up to reach the consistency of a thin custard.
  
• Place the mixture in your fridge or freezer. This is an optional step. But the colder you can get it before you put in the ice cream maker, the better the final texture.
• Place the container that you're going to store the ice cream in in the freezer to pre-chill. This will reduce melting while you're transferring the ice cream to the freezer.
• Prepare your ice cream maker. If you're using a compressor machine, turn it on for 15 minutes to pre-chill before you add the mixture.
• If you've left the mixture in the freezer for too long and it's started to freeze slightly, give it another quick blend.
  
• Add the mixture to the ice cream maker and turn it on. The ice cream will be ready after 20 to 30 minutes, when it starts to come away from the sides of the bowl and has the consistency of soft serve or whipped cream.
  
• Stop the machine and quickly transfer the ice cream to your pre-cooled container. Place a layer of cling film or baking paper over the surface of the ice cream, to discourage ice crystals developing. Then add the lid and place the container in the back of your freezer for 2 to 4 hours to harden up.
  
• Remove the ice cream from the freezer and allow to soften for 5 minutes before serving.