Ingredients
half a packet of Hobnob biscuits
1½ oz melted butter
4 egg yolks
4 level tablespoons caster sugar
half a pint double cream
4 tablespoons whisky
Sauce: 3 egg yolks
half a pint double cream
1oz caster sugar
4 tbsp Baileys
Method: Line the sides of eight 3in ringmoulds with baking parchment. Place on a tray lined with parchment. Crumb the biscuits and add to melted butter. Mix well and spoon into ring moulds. Gently press into place to form a biscuit base. Leave in fridge to set. Meanwhile, whisk the egg yolks and sugar together until pale. Whisk cream and whisky together until soft peaks are formed. Mix egg and cream mixtures together. Pour into biscuit bases. Freeze overnight.
Sauce: Whisk together the egg yolks and sugar until pale. Warm the cream in a pan and add to the egg mixture. Whisk well and return to a clean pan and stir continuously until thickened to single cream consistency. Do NOT allow to boil. Stir in Baileys and allow to cool. To serve: Remove biscuit base ice cream from moulds. Run the Baileys sauce over a plate and place the ice cream in the centre. Decorate with a whirl of whipped cream and a thin slice of strawberry or other fruit. | 
