- 250ml double cream
- 330ml custard
- 6 tbsp Kew Orangery Sec (or other leftover liqueur)
- Honey or maple syrup (optional, depending on choice of flavourings)
- 8-16 small biscuits
1. Pour the double cream, custard and orangey sec into a large bowl and whip till it thickens to the consistency of thick custard. Taste and add 1-3 tbsp maple syrup or honey if you think it needs it. When frozen it will taste less sweet, so add a little more than you think tastes enough. Keep in mind any flavourings you might be adding.
2. Pour into a large shallow container, cover and pop it into the freezer.
3. Using a fork, fluff every 1 hr, bringing the frozen sides into the non-set centre. Beat together, then pop back into the freezer. After 2 hrs add in your chosen flavourings if you'd like to add some (see our suggestions at the end of the reicpe). Repeat the beating and forking twice more, after which the ice cream should be frozen and smooth.
4. Alternatively, skip the hourly beating and transfer the frozen mixture after 4 hrs of freezing to a mixer with a paddle attachment. Beat for about 1 min till smooth. Mix or swirl in your flavourings if using. Pour back into the container and freeze for 1 hr.
5. Scoop the ice cream into balls. Place on top of your biscuit or cookie of choice then sandwich with another. Eat straight away.
6. This ice cream can be kept in your freezer for up to 3 months. Remove from the freezer 20-30 mins before serving.
7. Flavouring ideas:
2 tbsp stem ginger syrup + 2 finely chopped stem ginger balls
Zest of 1 orange + 2 tbsp honey + thumb grated fresh ginger
2 tbsp marmalade + 100g chopped dark chocolate
4 tbsp chocolate & hazelnut spread
Smashed up after dinner mints or thins
Crumbled Christmas pudding or left over mincemeat