Don’t shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.

This recipe turns seasonal apples into the best doughnuts ever. No one (or at least no one I know) can resist a homemade apple beignet served with caramel ice cream. It’s slightly fussy to deep-fry the battered apples while your guests are there, but trust me they won’t mind at all.

This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, well it’s almost a miracle.

It’s not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.

This Wednesday, April 15th, L’Art Glacier reopens after its winter break. This is a restaurant tucked away on a wooded hillside near Ansouis and is well-worth seeking out. It has a fabulous terrace which overlooks the Luberon and its ice-creams and sorbets must be the best ever! Explore the original …