Serves 8

90 ml (6 level tbsp) dark soft brown sugar

50 g (2 oz) English butter

300 ml (1/2 pint) warm milk

2 eggs

65 g (2 1/2 oz) sugar

5 ml (1 tsp) vanilla flavouring

300 ml (10 fl oz) fresh whipping cream

shredded almonds, toasted, to decorate

1. Warm the brown sugar and butter until both have melted; bubble for 1 minute. Add the warm milk, heat gently until evenly blended, stirring.

2.  Beat the eggs and sugar until well mixed, stir in the warm milk and vanilla flavouring. Strain back into the pan.

3.  Stir over a low heat until the custard thickens slightly. Do not boil. Cool.

4.  Lightly whip the fresh cream and mix into the custard. Pour into a freezer container to a depth of at least 5 cm (2 inches) and freeze until mushy. Beat, then return to the freezer until firm.

5. Transfer to the refrigerator to soften 45 minutes - 1 hour before serving.

6.  Spoon into sundae glasses. Decorate with browned shredded almonds.

To freeze Overwrap according to type of container.