Bailey's Ice Cream Cake.
300g chocolate digestive biscuits
40g melted unsalted butter
750ml double cream
1 heaped tsp vanilla paste
120ml liquid glucose
2-3 tbsp berry compote or jam
100g dark cherries, frozen is fine
100g dark chocolate, melted
Oil a loaf tin, 2 or 3 pound would be fine, and line with cling film.
Blitz all the biscuits, except 2, into fine crumbs in a food processor.
Add in the melted butter.
Once well combined, scrape into the lined loaf tin and spread evenly.
Place in the freezer whilst you make the ice cream.
Start by whipping the double cream into soft peaks. At this stage, add in the vanilla paste, liquid glucose and Baileys Original and whip until it forms firm peaks and looks silky.
The ice cream is piped so you?ll need a star nozzle and a piping bag.
With the back of a spoon, lightly cover the inside of the piping bag with some of the berry compote and then spoon in the ice cream mixture.
Pipe lines of the mixture lengthways on top of the biscuit base.
Place in the freezer for 30 minutes to harden up before piping the rest.
Meanwhile, cover the cherries in the melted chocolate and break up the remaining biscuits.
Pipe another layer of the ice cream on top of the semi-set layer but widthways this time.
You want to place the cherries and biscuit pieces in the ice cream as you wish, making sure you use them all, and push the cherries down slightly.
Repeat the process of lining the piping bag, and pipe the same 2 sets of lines again, so the top is widthways lines.
Finish the top of the ice cream by drizzling over the remaining melted chocolate.
Set in the freezer for at least 3 hours.