Nigel Slater’s recipes for ice-cream and granita

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Sundae best: four different and delicious frozen fruit thrillers

Given time, I will make my summer ice-cream of choice, fashioned from a true custard, with eggs and cream and fat vanilla pods, and churn it slowly until it is just shy of frozen. On other occasions I might roast figs and add them to a walnut and honey ice-cream to serve with a glass of grappa; or bake bananas and stir them into thick yogurt to freeze.

Granitas are straightforward; just remember to beat them with a fork every now and again

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