Festive Cassata ice cream

Do the prepping

1. You will need a loaf pan approximately 24 x 13 x 5cm or with a 1.5-litre capacity. It's slightly larger than a standard 2lb loaf tin. Feel free to use a different-shaped container if that's what you have on hand.
2. Line the tin with a layer of cling wrap.
3. Slice the glacé cherries in half and roughly chop the pistachios and chocolate.

Make the ice cream

1. Add the double cream, condensed milk, vanilla extract and your liquor of choice to a large mixing bowl.
2. With an electric mixer, whip the mixture until it's thick, smooth and creamy.Bear in mind that the mixture needs to be thick enough to 'hold' the add-ins like nuts and fruits in place, i.e. they should not sink to the bottom of the tin.
3. Add all the add-ins to the cream mixture and gently fold it through.
4. Spoon the Cassata ice cream into the lined tin.
5. Flatten the top using a spatula or a big spoon. Just a heads up, this will become the bottom of the Cassata when you flip it onto a plate. So, make sure it's nice and flat to sit evenly.
6. Wrap the tin with cling film and pop it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better.
7. When the ice cream is fully frozen, take it out of the freezer. Peel off the top layer of cling film and flip the tin upside down onto a serving plate.Give the tin a gentle tap or press to coax the Cassata out. If it's a bit stubborn, wait a minute or two and try again. If needed, a quick dip in hot water (just a split second!) can work wonders.
8. Remove the cling film from around it.
9. Decorate lavishly and unashamedly, slice and enjoy!