Christmas pudding ice cream

Tip the cream, condensed milk and rum into a large bowl, and use electric beaters to whisk until it holds peaks. Add the Christmas pud and use a large spoon to fold it in until evenly distributed. Tip into a 900g loaf tin or container and freeze for at least 5 hours, overnight or until frozen solid.

Remove from the freezer for 5 minutes before serving, then scoop and serve with wafers, if you like.