The big scoop: Dream custard cream

MAKES ABOUT 1 LITRE

Have ready 10 custard cream biscuits. Place 600ml whipping cream, 250g condensed milk and 1 tsp vanilla bean paste in a large mixing bowl and whisk together using an electric whisk until the mixture forms soft, fluffy peaks (this can takes some minutes – be sure to use a roomy bowl to catch any spatters). Cut the biscuits into 1.5cm dice and fold them in. Transfer to a container, seal and freeze for at least half a day. If freezing overnight, remove from the fridge 20-30 minutes ahead of serving to allow it to soften, and serve sliced or scooped dusted with cocoa. You can also make a strawberry version by whizzing 300g strawberries to a purée and folding into the whipped creamy mixture, as above, with the biscuits.