If you're a fan of cookies-and-cream ice cream, then you'll love this way to use those last packets of mince pies. This recipe was inspired by the famous UK chef Heston Blumenthal of The Fat Duck.

Ingredients (serves 8)

• 1L good-quality vanilla ice cream
• 9 mince pies (preferably without lids), plus extra to serve (optional)
• Pedro Ximenez sherry (optional), to drizzle (see note)

Method

1. Leave the ice cream out of the fridge until quite soft. Transfer to a blender or food processor, then crumble in the mince pies and blend until smooth.
2. Return the mixture to a plastic container and freeze for 2-3 hours until firm. When ready to serve, scoop the ice cream into sundae glasses or small bowls. Serve drizzled with sherry and with extra mince pies, if desired.

Notes & tips

• Pedro Ximenez is a sweet, sticky Spanish sherry, available from selected bottle shops.

Source: delicious. - December 2007, Page 160