This frozen treat was inspired by the milk and honey flavour created by Ben and Jerry’s Israel. As we’re unlikely to taste it here, I decided to create my own for Rosh Hashanah. I adore ice cream but it’s hard to give it showstopping looks. This recipe does just that. The dates can be added just before serving but I like to do it earlier and freeze them with the pie – this gives them a chewy, toffee-ish texture which is a lovely contrast to the smooth ice cream. Sprinkling with a little sea salt is another way to elevate this pudding.

Method:

• Heat oven to 180°C (fan 160°C). Mix the crushed biscuits with the melted butter and press into a 23cm fluted, loose bottom tin. You want an even layer of crumbs that go slightly up the sides of the tin (they won't reach the top, that’s ok!).
• Bake for 10 minutes then set aside to cool.
• Place the double cream in a large bowl and whip until it is thick and quite stiff – the texture of clotted cream. Stop before it gets too thick – like cream cheese. Stir in the condensed milk, honey and salt. Taste after one tablespoon of honey, and add the second tablespoon if you want to increase the honey flavour.
• Refrigerate until cold then spoon onto the tart base. Fill it generously so the cream is slightly above the level of the crust. You may have some over – you can pop this into a freezer proof pot to freeze and eat as ice cream.
• You can decorate the pie now or before serving. Dice the dates into small pieces of about ½ cm and crumble the biscuits into rubble. Scatter them over the top of the pie. You can drizzle it with a little more honey if you like, but it’s already very sweet, so you may choose not to.
• Freeze the pie – decorated or unadorned – for at least 5 hours and preferably overnight. Before serving, place it in the refrigerator for 20-30 minutes, which will soften it enough to allow you to cut it into slices.

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