Say hello to the ultimate festive ice-cream sandwich. Whisky infused semifreddo, in between two perfect slices of panettone. Simply divine and not one to share with the kids!

Ingredients

4 egg yolks

100g caster sugar

1 tbsp honey

300ml thickened cream

5 tbsp whisky

Zest from 1 orange

Panettone, sliced and cut into rounds

Method:

1. Line a loaf tin with cling film and place in the freezer.
2. In a large bowl place egg yolks, caster sugar and honey. Place bowl over a pot of simmering water and whisk until pale, thick and creamy. Continue to whisk until the mixture reaches 75C. Take off the heat and set aside.
3. In a separate bowl, whisk the thickened cream until stiff peaks form. Add half the cream mixture to the egg yolk mixture and lightly fold in. Repeat with the remaining cream, then add the whisky and orange zest.
4. Spoon the semifreddo mixture into the prepared tray and spread into an even layer. Cover with cling film and freeze for 8-10 hours until firm.
5. When the semifreddo is firm, unmould from the tray and slice into 2cm slices. Then use a cookie cutter to cut into discs and sandwich between 2 discs of panettone. Place back in the fridge to firm up before serving.