Ice cream

Heir to Italian immigration, Argentina serves an exceptional creamy helado, with dulce de leche as the star.

Exceptional sorbets and ice creams: France raised artisan ice cream to an art, led by Berthillon.

Germany loves ice cream and invented Spaghettieis: vanilla ice cream pressed into spaghetti strands, topped with strawberry sauce.

Kulfi, the dense, fragrant traditional Indian frozen dessert (cardamom, pistachio, mango), melts more slowly than ice cream.

Italian gelato, denser and lower in fat than regular ice cream, is an art enjoyed on every street corner.

Mochi ice cream, matcha, black sesame and astonishing flavours: Japan reinvents ice cream with daring.

Fruit ice pops (paletas), artisan Oaxaca nieve: Mexico serves ice cream in fresh, bold flavours.

Hokey Pokey, vanilla ice cream studded with honeycomb-toffee shards, is a New Zealand national pride.

Turkish dondurma, stretched with salep and mastic, is so dense it can sometimes be eaten with a knife and fork.

Sundae, banana split, over-the-top flavours: the US is one of the world's great ice-cream nations.