Frozen Custard Sundae

• fresh custard300ml ml
• rich cream400ml ml
• condensed milk↗200ml ml
• orange liqueur↗1 tbsp tbsp

  cognac or rum (optional)

• panettone↗2 slices slices
• meat pies3

  crumbled (ensure vegetarian)

• salty caramel sauce6 tbsp tbsp

Step-by-step instructions

1. 1

   Whisk the custard, cream, condensed milk and liqueur (if using) to soft peaks, then transfer the mixture to a freezer‑safe container. Cover the surface with parchment paper, seal with a lid and freeze until firm, about 8 hours.

2. 2

   Roughly tear the panettone into small pieces and toast them in a dry skillet over medium‑low heat for 3‑4 minutes, stirring frequently, until golden. Let cool.

3. 3

   Gently warm the caramel sauce in a pan over low heat. Layer portions of the frozen custard with the crumbled meat pies, then sprinkle the toasted panettone and drizzle with warm caramel sauce. Any leftover ice cream will stay frozen for up to a week.