CHERRY & AMARETTI WHITE CHRISTMAS LOG

SERVES 8 PREP 35 MINS + FREEZING

You’ll need to start this recipe a day ahead.

150g gingernut snap biscuits

40g butter, melted

200g fresh cherries

¼ cup cherry liqueur or Amaretto

150g amaretti biscuits, two-thirds crushed

395g can sweetened condensed milk

500g creme fraiche 1 tsp vanilla bean paste

¹⁄ cup crystallised ginger,

3 chopped (see tip)

1 Grease an 8cm x 33cm (9-cup) straight-sided loaf cake pan or terrine mould. Line base and sides with plastic wrap or 2 layers of baking paper or foil.

2 Process ginger biscuits to fine crumbs, using the pulse button. Add butter and process until

combined. Press crumb mixture over base of pan. Freeze while preparing ice-cream.

3 Freeze half the cherries for decoration. Remove pips from remaining cherries. Chop coarsely. Place cherries in a bowl. Add 1 tbsp of the liqueur and crushed amaretti biscuits. Stand.

4 Whisk condensed milk, creme fraiche, vanilla and remaining liqueur in a bowl with an electric mixer for 5 mins until thick. Gently fold cream mixture into cherry mixture. Fold in half the ginger. Pour over biscuit base. Flatten surface. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.

5 Remove ice-cream log from pan. Place on a cold platter. Serve topped with frozen cherries, remaining ginger and remaining amaretti biscuits.