HOW TO DO IT
Line a 20cm diameter spring form cake tin with a circle traced and cut to fit the base, and a long deep strip of greaseproof paper against the sides. While doing this, allow the ice cream to soften slightly at room temperature, to allow
you to gently blend in the mince pie pieces, chocolate and peanut brittle.

Pile the ice cream mix into the lined cake tin and press it in well. Level off then refreeze immediately until required. Just before serving, remove the cake tin sides and base and peel away the greaseproof paper from the sides and place onto a serving platter. Stand the biscuits
alongside each other, with their hands just touching, all around the cake, relying on the ice cream to help secure them.

HOW TO DO IT
Blend blueberries in a blender until smooth. Pass through a sieve and discard pips. In a medium saucepan place blueberry juice, lemon juice, sugar and rosemary. Bring to the boil and then simmer for 10 minutes until mixture is
slightly thickened.

Pour liquid through a sieve and place liquid in the fridge to chill. Once liquid is completely chilled, pour ¾ of the liquid in a bowl and stir in condensed milk set aside. Whip cream up to stiff peaks. Take half of cream and fold through the
mixed berry condensed milk mixture, until completely combined. Fold through the remaining cream. Pour mixture in a container, and use the ¼ left over liquid/ syrup to swirl through ice cream mixture. Place in freezer for at least 6 hours or overnight for best results.

HOW TO DO IT
Pour the condensed milk into a medium
mixing bowl. Scrape out the can well.
Use the empty condensed milk can as
your measure for the yoghurt and lemon
curd, adding both of these ingredients
into the condensed milk and blending
until evenly coloured.

Whip the cream until firm peaks form, then fold it thoroughly into the lemon mixture.
Freeze for 2 ½ – 3 hours until beginning to
freeze around the sides of the bowl. Whip
well, and return to the freezer, preferably
overnight.

HOW TO DO IT
Whisk the icing sugar into the cream cheese with an electric mixer, until smooth. Add lemon zest and vanilla essence. Add the nuts, figs and the
ginger. Lay three rows of Tennis Biscuits next to each other, with 4-5 biscuits in each row on heavy duty foil. Spread the cream cheese mixture on to the middle row and fold up the side rows to create a triangle. Seal the foil at all the sides and freeze over night. Make the ganache.Bring the cream to a boil and pour the hot cream over the chocolate pieces. Let stand for 5 minutes and stir with a whisk. Allow to cool completely. Once the dessert is frozen, pour the cooled ganache over the dessert and allow to set in the fridge. Slice into portions and sprinkle with chopped pistachios and mint leaves.

Freeze until half-set for 4-6 hours. During this time, melt the butter in a pan and toss the pecan nuts over medium heat to roast them. Set aside to cool. Gently stir into half-frozen ice cream, and then return to the freezer.

HINTS & TIPS
Dip the ice-cream scoop into a jug of boiling water, before each scoop. Remove the ice-cream from the freezer a few minutes before required.
SPAR long-life cream must be thoroughly chilled overnight before whipping. The leftover egg yolks can be refrigerated in small containers for 3 days, covered with a light layer of either sugar or salt.

HOW TO DO IT
Remove the ice cream from the freezer and set aside to soften while you roughly crush the biscuits and fudge using a rolling pin. Using a strong spoon, combine all ingredients gently and evenly, then refreeze immediately.

HINTS & TIPS
Play around with other additions such as chopped pecan nuts, chocolate-coated peanuts, flaked coconut, Smarties… yum