Florentine eggnog ice cream sandwiches

Preheat the oven to 180°C, gas mark 4. Line a baking tray with a silicone baking mat or baking paper.

To make the Florentines, place the almonds in a resealable bag and crush them using a rolling pin.

In a small saucepan, combine the sugar, honey, cream and cinnamon. Bring to a rolling boil, stirring, until the mixture reaches 118°C on a thermometer.

Take the pot off the heat and stir in the almonds and quartered glazed cherries.

Transfer to a bowl to cool for about 15 minutes.

Have a bowl of cool water on hand as well as a 6cm round cookie cutter.

Drop small teaspoonfuls of the Florentine batter onto the prepared baking tray, leaving at least 7-10cm between the spoonfuls to allow for spreading.

With wet fingers, press the almond batter down a little.

Bake the florentines for approx. 8 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning).

Let the florentines sit for 30-90 seconds to set a little (but not fully) then dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle.

Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings.

Repeat with the remaining batter (and keep the cookie trimming scraps – they are delicious crumbled over ice cream).

To make the eggnog ice cream, whisk the cream until soft peaks (rather under beat than over beat).

Beat in the condensed milk, eggnog and spices until the mixture reaches a stiff peak stage.

Pour into a 23cm x 18cm lined metal tray and freeze until solid.

Once frozen, remove the ice cream from the freezer and remove it from the mould.

Using the same cookie cutter for the florentines, cut out circles and sandwich between two florentines.

Serve immediately or return to the freezer.