While I've always been drawn to baking, it's ice cream that truly holds my heart. It’s something I absolutely enjoy making - and devouring all by myself, as I confessed to a friend who'd been eager to try my creations.

My dedication to crafting perfect ice cream paid off during my time on The Great American Baking Show. Here, my "Malt Shop Memories Ice Cream Cake," layered with salted peanut butter and chocolate malt, was hailed as “America on a plate” by judge Paul Hollywood while Prue Leith named it “divine.”

My personal method involves creating ice creams with at least a few different elements: a flavor-rich ice cream base, and then a swirl or chunk to add extra complexity. These could be fresh peppermint ice cream enhanced with chocolate shards, or vanilla-kirsch ice cream elevated with a sour cherry swirl and pie crust bits, or even smoky chocolate ice cream intertwined with gooey Swiss meringue ribbons and fragments of graham cracker.

Looking to enhance your homemade ice cream experience this summer? Let me share with you some of my special tips:

Regardless of whether you're working with a custard or non-custard base, infusing your dairy is key to intensifying the flavor. Simmer your milk and cream with herbs, spices, or other flavorings. After turning off the heat, let it steep for a minimum two hours.

Seeds and pod of a fat Tahitian vanilla bean, fresh peppermint from your garden, or freshly chopped ginger can all add an invigorating zest to your base. Spices like cinnamon, star anise, or cardamom offer rich flavors, while unexpected herbs like tarragon or lemon verbena can create a delightful surprise. Even toasting oats, coconuts, rice, or popcorn and adding them to the dairy can produce a delightful toasted flavor, but remember to compensate for the extra fluid these ingredients will absorb.

Adding nut pastes to your base before churning, like peanut butter, toasted black sesame paste or even pistachio butter, can provide enhanced depth of flavor to your ice cream.

Beyond flavor, texture is crucial. Ribbons of contrastive flavor can add to your portions. Try sticky salted caramel for a classic vanilla, a swirl of jam or jelly for a nice tanginess against chocolate, Swiss meringue for a marshmallow-like ripple, or a fudge ripple.

Also consider adding textures like chocolate, cookie dough, or chopped-up cookies. Breakdown shortbread or cubed brownies could also work. If you are using chocolate, I recommend swapping hard waxy chocolate blocks for a finely melted chocolate mixed with vegetable oil for a faster melt in the mouth.

While creating your masterpiece, remember to strive for balance - in portions and distribution. Ensure that your base, swirls, and bits, are blended equally. As ice cream melt quickly, especially during summer, consider freezing your extra ingredients in advance.

Once churned, layer your ice cream, swirls, and bites in your storage containment. Use a butter knife to create a figure-eight pattern for enhanced swirl. Remember not to overdo it, or the ice cream's textures will get muddled.

Lastly, patience is key. Allow your ice cream to firm up in the refrigerator for at least four hours before you dig in-just remember to share, or keep the sweet joys to yourself!