Close your eyes and drift off to the Caribbean...

Ingredients

• 1 litre quality vanilla ice cream
• ½ 250-gram packet ginger nut biscuits
• grated rind and juice one orange
• 2 tablespoons dark rum

Method

1. Take the ice cream from the freezer and allow to stand on the bench for 10 minutes to soften a little. Break up the ginger nut biscuits coarsely and place in a bowl with the orange rind, juice and rum. Toss to coat evenly. Turn the ice cream into a bowl and quickly work in the ginger nut biscuits to prevent softening the ice cream too much. Return quickly to the ice-cream container. Freeze for 1-2 hours before serving or until required.