When it comes to traditional British ice cream, for the full-on sensation of creamy, velvety gorgeousness you need to make it with a classic egg custard base. It takes more time and you have to make it with care, but boy is it worth it. Food editor Jen Bedloe shows you how to get it right and adds some classic flavours. Plus: Phoebe Stone has the low-down on ice cream folklore, and sweet-toothed food experts reveal their favourite iced treats
AN ICE CREAM TIMELINE
1st century AD