Spicy Christmas ice cream

For the spicy ice cream, whisk together the eggs and sugar in a free-standing blender until light and creamy, 5 minutes. Add the condensed milk and whisk for a further 5 minutes.

Heat the cream, milk, cinnamon and cardamom in a medium-sized saucepan over medium heat until just before boiling. Remove from heat and set aside, 3 minutes. Remove the cardamom and add the hot cream mixture to the yolk mixture while blending on high speed.

Place the mixture in an ice-cream churner and churn until set. Alternatively, freeze the ice cream and blend every 30 minutes in a free-standing blender until set.

To assemble, add scoops of the ice cream to 6 bowls, using a wooden skewer to secure each snowman in place. Top with shards of almond and butter crunch and serve.