French ice creams are famously creamier than most, and the secret lies in their base: eggs, milk and sugar, gently brought together with care and patience. As the milk heats, the fat globules combine with the proteins in the eggs, which slowly coagulate without splitting when treated correctly. During this process, the warm liquid melts the sugar granules, allowing them to disperse evenly into the fat. The result is a rich, velvety sauce with incredible depth and smoothness.

My dad’s absolute favourite treat has always been Turkish delight. Even today, I can win him over simply by buying or in this case, making some for him. The most authentic Turkish delight is made without gelatine and is traditionally flavoured with rose water.

Other variations include different colours and flavours such as orange blossom water, vanilla, almond, and ginger.