Ice-cream

Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.

Recipe for stout and chocolate puddings with chocolate malt ice-cream.

Recipe for apple crumble ice-cream sandwiches.

Recipe for violet ice-cream, blueberry, vanilla cream and meringue by Brent Savage for Gourmet Institute.

Australian Gourmet Traveller recipe for roast peaches with amaretti and Marsala ice-cream by Sagra, Sydney.

Australian Gourmet Traveller recipe for caramel ice-cream by Ruth Rogers from River Cafe in London.

Australian Gourmet Traveller recipe for torrone semifreddo from Lupino, Melbourne.

Australian Gourmet Traveller recipe for blueberry jelly, salted liquorice cream, almond cake and lime by Shaun Quade.

"This is an ideal dessert to finish a summer barbecue," says Lennox Hastie.