Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications that are exceptional for their interest or production, special editions and some first-rate books from very small publishers.

In a small converted greengrocers in south London (her ice cream shed), Kitty Travers is patiently creating an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours you didn't even know existed; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.Ice cream is easy to love, but no one is as deeply consumed with this frozen treat as Kitty Travers, who takes you along for the ride as she recounts her far-flung ice cream journeys.

You can imagine readers of The Gourmand fawning over Grant’s photography, creatives looking intently at Studio Frith’s bold typographic design or an illustration enthusiast smiling at the sweet characters which inhabit it’s recipe pages. The artwork in the book is eye-catching and fun and photographs, by Grant Cornett, capture perfectly the nostalgia around our ice cream memories.

With a cloth covering her hair and the pile of fruit teetering in the sunlight, the scene feels more like a Dutch genre painting than a modern city kitchen.

Though some may have found this to be a challenge, Travers adopted the idea of focusing her ice and custard flavours on seasonal and, most often, regionally sourced ingredients, making it her signature practice. There, she worked with Mario Batali at his restaurant, Otto, where she first got the opportunity to explore the craft of making ice cream. In fact, like a true romance - her fascination, delight, and dedication to her craft has led her to seek out peach ice cream in Texas (you’ll see why later), to enjoying Fior di Latte in Scotland (it is made with real butter). Transfer the ice-cream to a suitable lidded container and top with a piece of waxed paper to limit exposure to air.Also we shot the photographs for the book (myself and the photographer Grant Cornett) in 5 days and didn’t manage to shoot everything in that time so it’s also about which recipes we had the pictures to accompany! Beware though: this is the UK edition, whit measurements that account for dairy with higher fat content (you’ll need to increase milk and heavy cream quantities if you are un the USA, otherwise the ice cream won’t thicken enough in the machine). Heat the milk to simmering point, then pour it in a thin stream over the tapioca, whisking constantly to prevent lumps forming. Since 1994, Bow Arts has nurtured London’s burgeoning artistic talent, providing creative practitioners with subsidised workspace and mentoring. In a separate bowl, whisk the egg yolks with a little of the warm chocolate milk and the golden syrup until combined.

I think ice-cream is a nutritious food; I am really happy to give it to my toddler,” Travers says of her approach. As I learned at the restaurant of a Michelin starred chef when the Saffron Chicken dish I had so been looking forward to arrived almost glowing with the amount of spice used and tasting like a chemical accident. amazing texture and fresh flavours are captured and the combos are fantastic without being pretentious. The imaginative ice cream focused mind of chef Kitty Travers, the founder of La Grotta Ices based in London, never holds back on concept or flavour.

When the liquid reaches a simmer, whisk the egg yolks and sugar in a separate bowl for a few seconds. So far I've made Swiss Vanilla, Apricot and Rose Petal Sorbet, Dried Apricots with Chamomile Tea, and Fig Leaf and Raspberry Sorbet. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). Once the custard is at room temperature, stir in the orange flower water then cover with clingfilm and chill in the fridge overnight. Herbs, geranium leaves and fruit leaves are valued too, particularly useful if you are waiting impatiently for your fruits to ripen as the leaves (some are poisonous, so check) deliver interesting flavours on their own as well as adding another dimension to fruit ice creams.