Method

1. For the ice creams (same method for both): combine the cream and milk in a saucepan and heat until just about to boil.

2. Add the herbs (either mint or lemon thyme depending on which you are making), stir thoroughly and remove from the heat. Leave to infuse for at least 1 hour.

3. Gently reheat the infused milk and cream mixture and remove the herb.

4. In a large bowl, whisk the egg yolks and sugar together. Still whisking, carefully add the hot milk and cream.

5. Return the mixture to the pan and, over a low heat, stir continuously until the custard coats the back of a wooden spoon.

6. Remove from the heat immediately and strain through a fine sieve into a jug.

7. Leave to cool completely before churning to a soft consistency in an ice cream maker, according to the manufacturer's instructions. Repeat to make the other flavour.

8. For the tulip cases: pre-heat the oven to 150C.

9. Cream together the butter and icing sugar with a spatula, then add the egg whites a little at a time, finally stir in the flour to make a paste.

10. Spread 8cm circles of the mixture on a baking tray covered with greaseproof, using a palette knife.

11. When cooked, as soon as the biscuits are cool enough to touch, shape them into cups by wrapping them around the top of an orange. Leave to cool and crisp.

12. Serve a scoop of each ice-cream in individual tulip cases.