All children love ice-cream but not all ice-cream is great for kids. Much of the stuff available today contains high levels of additives, colourings, flavourings, refined sugars and hydrogenated fats. This recipe however, contains just cream and condensensed milk and is so easy to make (not to mention delicious) that with a little bit of guidance even your 4 year old could do it!

450ml (¾ pint) double cream
400g can condensed milk
142ml carton single cream

Simply whisk the double cream until it just holds its shape, then stir in the condensed milk andsingle cream. Yep, that's it!

Then spoon the mixture into a freezer proof container and freeze for at leastfive hoursor overnight.

Serve straight from the freezer (it has a lovely rich, creamy, velvety consistency and a fabulous old fashioned, true vanilla taste - just the way ice-cream should be!) Spoon into cones, over sticky toffee pudding, apple pie or treacle tart or simply pop some in a bowl and enjoy it just as it is.

This plain vanilla version takes some beating but of course, the real fun of ice-cream making lies in experimenting with different flavours so feel free to stir in some fresh fruit compote made from strawberries, a mixture of summer fruits or apricots before freezing. Alternatively, melt a small bar of high cocoa content chocolate and stir that in or for an ice-cream to knock your dinner party guests off their feet try making some of your own honey comb (see below) then crush it into little pieces and stir into the ice-cream before freezing.

To make honeycomb .......
Line a small baking sheet with greaseproof paper. In a medium saucepan, melting 60g (2¬Ωoz) soft brown sugar with 2tbsp golden syrup. Bring to the boil and cook for approximately four minutes, stirring constantly until all the sugar has melted and you have a clear, runny liquid.

While the mixture is bubbling remove the pan from the heat and stir in 1tsp bicarbonate of soda*. The mixture will immediately begin to froth. Pour it straight onto the lined baking sheet, then set aside for 10 - 15 minutes until cooled and hard.

Once it has hardened, cover it with another sheet of greaseproof paper and bash with a rolling pin to break it up into bite-sized shards. Add to the whipped cream and condensed milk.

*Children absolutely love helping to make this recipe - there's something about the bit where they pour on the ‛magic' bicarbonate of soda and the mixture suddenly comes alive!! Just be extra vigilant as the melted sugars do become extremely hot.

For more delicious desserts, click here