Ice, ice, baby: four fab frozen desserts

Kitty Travers remembers a sweltering traffic jam when a homemade blackcurrant and white peach ice lolly felt like a small, private triumph. The lollies combine sharp blackcurrant with a delicate almond note from slightly underripe peaches; silicone moulds and wooden sticks are all you need to make them.

Freeze a layer of peach puree, top with blackcurrant, then finish with edible petals stuck on using a quick dip in apple juice. Matthew Adlard champions fresh mint in a semifreddo, pairing it with chocolate for a mint‑choc nod. He prefers a pâte à bombe base for a richer texture: cream is infused with mint, folded into the egg‑based base with dark chocolate curls and a pinch of flaked salt, then frozen in a loaf tin.

A quick chocolate shell sets on the frozen semifreddo for a dramatic finish. Terri Mercieca was inspired by pistachio panna cotta in Cádiz and the idea of marrying salted pistachio no‑churn ice‑cream with tortas de aceite — thin olive oil biscuits from Seville.

blackcurrant, white peach, ice lolly, silicone moulds, edible petals, mint semifreddo, pate bombe, dark chocolate, pistachio, tortas aceite