No-churn Baileys & Christmas pudding ice cream

Whip the cream in a large mixing bowl until stiff peaks form. Use a large metal spoon to fold in the condensed milk, Baileys and sea salt flakes, then gently add the Christmas pudding. Combine fully, taking care not to knock all the air out of the cream.

Pour the mixture into a shallow container (about 1L) and freeze for at least 12 hours until firm, or until needed (for up to 3 months). It should be soft enough to scoop straight from the freezer. I serve this scattered with chopped almonds and a few ice cream wafers on the side, but it is also delicious on its own.