Mince Pie Ice Cream

If your Mince Pie pastry is a little on the soft side, refresh in an oven at 180C (fan) for 10 mins

Heat Milk, Cream, half of the Caster Sugar and Vanilla paste in a saucepan over a medium heat. Heat until just starting to simmer then remove from the heat.

Meanwhile, blitz Mince Pies, Salt and Spices in a food processor until the mix resembles a course crumble (if you blitz too fine the pastry will over-thicken your custard).

Add the Mince Pie mixture to the Milk and Cream, then leave to cool and infuse for half an hour.

In a clean bowl, cream together the Egg Yolks and the other half of the Caster Sugar with an electric whisk, until light and fluffy.

Pass the Mince Pie/Custard mix through a sieve and return to the heat until just simmering again, before gradually and slowly adding it to the creamed Egg Yolks, whisking all the time with a hand whisk.

Return to the heat in a saucepan and reduce to a thick custard, again whisking all the time. Once it clings to the back of your spoon and leaves a trail when you drizzle it, remove from the heat.

Churn according to your Ice Cream Machine’s instructions before decanting into freezable containers and allowing to firm for a few hours before serving.

Serve with crumbled Ginger Biscuits, Toasted Pistachios (or your favourite nut) and a drizzle of Date Molasses - fruitier than Treacle and reminiscent of a juicy Mince Pie filling.