On the fifth day of Quincemas Quince House shares with you, Baileys, Clementine and Chocolate Ice Cream

Baileys, clementine and chocolate ice cream

2 eggs, separated

70g icing sugar

4tbsp Baileys liqueur

1 clementine

300ml double cream

50g dark chocolate chips

Whisk the eggs until stiff peaks form and then whisk in half of the icing sugar.

In another bowl, whisk together the remaining icing sugar and the egg yolks until light and fluffy, about 3 minutes beating.

Whisk the cream until it just holds its shape, then whisk in the bailey. Finely grate the rind of the clementine and add to the cream, along with the chocolate chips.

Fold the cream and egg whites alternately into the egg yolk mixture.

Pour into a plastic container and freeze for up to 2 weeks.