but it’s more or less the same as drizzling olive oil on top of ice cream.” Even if these suggestions haven’t made you want a Dijon brownie, the variety and versatility of mustard is ...

He's fused some of Britain's favourite savoury flavours with ice-cream (bacon and egg, mustard, meat pie) but now the zany chef has gone for substance over style with a one-tonne vanilla 99.

Voice 2: Frozen yoghurt has tried to pass itself off as a healthy option to ice-cream, but it doesn’t quite cut the mustard. The texture, taste and entire experience of eating froyo is nowhere ...