There's art in everything, including ice cream. Since opening her retail outlet in Sydney’s Little Italy (Leichhardt), Glace owner and founder Marilyn Lean has been making icecream petit fours – hearts, pyramids, teardrops and mini-cones – using her beautifully fresh icecream and sorbets. She also creates amazing icecream birthday “boxes”, terrines and bombes.

Established in 1984, Glace Ice Cream and Sorbet is a multi-award winning business which concentrates on using fresh, seasonal products, no artificial colours, flavours or preservatives. All the ice-cream is made from a crème anglaise (cream and egg custard) base.

Apart from around 20 different “stock” flavours, including French vanilla, Belgian chocolate, Fig and Brandy, Honey and Espresso, there are countless creative “made to order” flavours including lemon verbena, honey and roasted almond, zabaglione and Japanese green tea plus a range of native Australian flavours.