HOMEMADE ice cream is the perfect summer treat, but for a twist on the seasonal classic, Gold Top milk has revealed two deliciously different recipes using fresh herbs.

Tasty and also easy to make, these unusual desserts can be recreated at home without any need for an ice cream maker.

The basil ice cream combines the smooth, creamy flavour of the milk and the distinctive flavour of basil for a luxurious, yet surprisingly refreshing taste. Meanwhile the lavender ice cream balances the creaminess of the milk with the fragrant essence of the lavender plant for a dessert with subtle floral flavours that works well with raspberries and other red fruits.

If herb-infused ice cream doesn't tickle your fancy then there is also a delicious chocolate cherry trifle recipe, which shouldn't fail to appeal to your sweet tooth.

Basil Ice Cream

25-30g (1 oz) fresh basil leaves and stalks

90g (3oz) caster sugar

3 medium egg yolks300ml ( pint) milk

284ml pot double cream

Raspberries and extra basil leaves, to serve

Put the bunch of basil and the sugar in a small food processor and whiz until the basil is finely chopped and the sugar turns bright green.

Whisk the egg yolks with the basil-flavoured sugar in a bowl until thick and creamy.

Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.

When it is cold, whip the cream and fold it in. If you have an ice cream maker, pour the mixture into it and follow the instructions. If you don't, freeze the mixture in a shallow tub until half frozen, take it out and stir well and then almost freeze again until it is solid.

Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.

Lavender Ice Cream

600ml (1 pint) milk

10 sprigs of fresh lavender

4 medium egg yolks

175g (6oz) runny honey

284ml pot double cream

Heat the milk until it starts to bubble round the edges, add the lavender sprigs and leave to infuse for 30 minutes or longer.

Whisk the egg yolks and honey until thick.

Strain the milk into the bowl and mix well.

Pour the mixture back into the pan over a gentle heat and stir to make a smooth custard which coats the back of a wooden spoon.

Strain again, into a large bowl and leave to cool at room temperature, then in the fridge.

Whip the cream and fold it into the custard.

Put the mixture into an ice cream machine and follow the instructions. Or pour it into a plastic container and freeze until the sides begin to set. Then remove from the freezer and beat well.

Freeze again until almost frozen then beat it smooth again and return, covered, to the freezer.

Take the container out of the freezer and put in the fridge for 10-15 minutes before serving, to let it soften.

Chocolate Cherry Trifle

100g bar good-quality dark chocolate

400ml (14 fl oz) milk

3 medium egg yolks

2 tbsp caster sugar

4 tsp cornflour

dash of vanilla extract

150g (5oz) marble cake, chocolate muffins or cake of your choice

4-6 tbsp kirsch or cherry brandy

8 tbsp cherry compote or red fruits compote

284ml pot double cream

A few fresh cherries

Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Set these aside in a cool place.

Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled.

Stir it occasionally.

Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.

Pour the warm chocolate-flavoured milk into the egg mixture, stir well and pour it back into the pan.

Cook over a low heat, stirring to make a smooth, thick custard.

Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.

To assemble the trifle, slice or break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over, then spoon in the compote. Spread the custard on top.

Whip the cream (add a little sugar and more kirsch if you like) until it just holds its shape. Place spoonfuls of cream on the custard.

Decorate with lashings of grated chocolate and the fresh cherries, just before serving.