Ingredients

· 5 tablespoons blackcurrant jam

· Juice of ½ lemon

· 1 tablespoon thyme leaves, plus a few extra to serve

· 400 g condensed milk

· 600 ml double cream

· 2 teaspoons vanilla bean paste

· 16-20 ice cream wafers

· 30 g toasted hazelnuts, chopped (optional)

Method

In a bowl, mix the jam with the lemon juice and thyme, then set aside. Put the condensed milk, cream and vanilla in a bowl and whisk using an electric hand mixer until thick, stiff and voluminous. Spoon half into the loaf tin, then dollop the jam on top and use a wooden spoon handle to ripple the jam through. Top with the remaining mixture and swirl the top half. Cover with cling film and freeze for at least six hours until firm. To serve, take out of the freezer for a few minutes to soften slightly, lift out of the tin using the baking paper, then slice with a knife warmed in hot water and put between wafers to make ice cream sandwiches. Sprinkle with extra thyme leaves and chopped hazelnuts (if using).