MINCE PIE ICE CREAM

SERVES 14

PREP 10 minutes

FREEZE 4 hours

LASTS 3+ months in the freezer

■ 600ml (1pt) double cream

■ 397g tin condensed milk

■ 1tsp vanilla extract

■ ½tsp mixed spice

■ 6 mince pies, chopped (try the Gingerbread Mince Pies, above)

■ 200g (7oz) mincemeat

Place the cream, condensed milk, vanilla and spice in a large bowl. Whisk until combined, then whisk until it starts to thicken — it doesn’t need to be very thick, just smooth.

Or, you can whip the cream on its own to soft peaks, then fold in the other ingredients. Spoon a third of the mixture into a 900g loaf tin or freezerproof container.

Swirl through two of the chopped mince pies and a third of the mincemeat. Repeat twice more so all of the ingredients are used up. Freeze until firm, then enjoy.