Recipe: Homemade run bing with pineapple and peanut ice cream

Serves 6

For the pineapple ice cream:

• 300g fresh pineapple
• 0.5 tin condensed milk
• 400g double cream

For the peanut ice cream:

• 0.5 tin condensed milk
• 500g double cream
• 125g peanut butter

For the brittle:

• 0 Butter
• 100g roasted
• 150g caster sugar

To assemble:

• 6 frozen spring roll wrappers
• 0 Handful coriander leaves

Step 1
Three scoops of ice cream are set in a row on top, then another layer of peanut candy shavings, and then coriander.

Step 2
To make the pineapple ice cream, put the fruit (drained, if using tinned) in a food processor or whizz with a stick blender to a smooth puree.

Step 3
In a separate bowl, whisk the condensed milk and cream to stiff peaks, then fold through the fruit puree, mixing fully or leaving slightly marbled, if you like.

Step 4
Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.

Step 5
To make the peanut ice cream, put all the ingredients in a bowl then whisk to stiff peaks.

Step 6
Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.

Step 7
Next, make the brittle.

Step 8
Grease a small baking tin, then put the peanuts in a large, dry frying pan, then, over a medium heat, toast until golden.

Step 9
Add a pinch of salt, then add the sugar, swirling, but not stirring, the pan, until the sugar has melted and turned to a dark golden colour.

Step 10
Pour into the baking tin and allow to harden.

Step 11
To assemble, lay a spring roll wrapper on a work surface, then grate or crumble over a generous amount of peanut brittle.

Step 12
Top with three scoops of ice cream – just peanut, just pineapple, or a mixture, if you like – then add more brittle and a scattering of coriander.

Step 13
Working quickly, fold in the top and bottom of the wrapper, then roll up.

Step 14
Repeat with the rest of the wrappers, and eat immediately.