We recommend using a sweet white wine in this recipe.

Leftovers can be stored in an airtight container in the refrigerator for up to five days.

Before shaving, ensure the ice cubes are not clumped together in large blocks. If necessary, separate by quickly running them under water.

For best results and to avoid crushing ingredients or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm. The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length processed should measure approximately 11 cm.

The remaining soya condensed milk can be kept in the fridge for up to 1 month.

For a creamier sorbet, add one egg white in step 2.

To prevent skin formation on top of a custards, directly cover the surface with cling wrap.

To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

You can use nuts and fresh fruit of choice in this recipe. We used Brazil nuts for the unique flavour and texture.

For a firmer consistency, place ice cream in freezer for 10-15 minutes before serving.

To freeze fresh fruit, peel, remove seeds and cut flesh into pieces. Place fruit pieces on a tray and freeze 1-2 hours or until firm. Use immediately or transfer to freezer bags for later use.

Select a ripe, sweet pineapple for a particularly aromatic sorbet.

Make your own Nutella® following the recipe for Chocolate Hazelnut Spread in The Basic Cookbook.

This is a thick custard. For a pouring custard, reduce cornflour to 10 g or use the Vanilla sauce (crème anglaise) recipe.

For a thick, creamy vanilla custard, this reliable all-in-one recipe produces perfect results every time. For a thinner, pouring custard use the Crème Anglaise recipe on Cookidoo®.

To prevent skin formation on top of a custards, directly cover the surface with cling wrap.

To freeze peaches: peel, cut into quarters and freeze on a cookie sheet for a few hours. Ensure fruit is well frozen before starting recipe. If not using immediately, transfer frozen fruit into suitable freezing bags for later use.

For the best results, make sure your mixing bowl is thoroughly cleaned before whisking egg whites. To thoroughly clean your mixing bowl, do a vinegar wash: Insert butterfly whisk , then place 500 g water and 1 dash vinegar into mixing bowl, then mix 30 sec/speed 4 . Remove butterfly whisk . Empty mixing bowl, rinse with hot water and dry.

Use as a dessert custard or as pastry cream in a piping bag to garnish cakes and pies. Use as a cream puff or tart filling as you would crème pâtissière.

Serve sprinkled with cinnamon or accompanied with fresh fruit.

It can be served with a scoop of vanilla ice cream or some cream.