Serves 10

Ingredients
4 whole free range eggs
5ml (1 tsp) saffron strands, soaked in 15ml/1tbsp boiling water
30ml (2tbsp) runny honey
90ml (6tbsp) gin
45ml (3tbsp) dark brown sugar
2 mangoes, 1 puréed and 1 diced
425ml (5fl oz) double cream
juice of 1 lime

In a large bowl, whisk the whole eggs with the honey and sugar for 3-4 minutes, until fluffy and thick.

Whip the cream until it forms soft peaks and combine with the egg mixture.

Fold in the mango pieces, mango purée, gin and lime juice. Drain off the liquid from the saffron and add the saffron strands to the mixture.

Pour into a large plastic container with a lid and freeze. After 2-3 hours, remove from freezer and beat gently with a fork to break down the ice crystals. Return to freezer for a further 4-5 hours. For best results, remove the ice cream from the freezer five minutes before serving.

Note: This recipe is not suitable for pregnant women, the elderly or young children, as it contains raw eggs.