• 100 gram broken white chocolate
• 250 milliliter fresh vanilla custard
• 3 tablespoon bailey\'s irish cream
• 142 milliliter double cream

Melt 100g broken white chocolate in a bowl over a pan of just-boiled water. Gently heat 250ml ready-made fresh vanilla custard and combine with the chocolate. Leave to cool to room temperature, then stir in 3 tbsp Baileys. Lightly whip a 142ml carton of double cream and fold into the chocolate mixture.
Pour into a small loaf tin that's been lined with clingfilm and freeze until solid. Serve in slices with blackcurrant or raspberry coulis and a few fresh berries.