To make the custard jelly: In a medium saucepan combine cream, sugar and zest over a medium heat. Bring to a simmer, stirring frequently until sugar is dissolved, about 4 minutes. Stir in vanilla ...

We all scream for ice cream. That's a given ... Just as a non-frozen custard is made with eggs to achieve its jelly-like thickness, so is frozen custard, which gives it a richer, fuller mouthfeel ...

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.