Frozen peppermint and pecan cream bar

Method

1. Whisk 300g whipping cream with 2 tbsp icing sugar in a large bowl until it forms soft peaks. Fold through 500g ready-made full-fat vanilla custard, then add 1 tbsp peppermint essence. Roughly chop 150g dark chocolate and 75g toasted pecans, then fold through.
2. Line a 1.5 litre loaf tin (23cm x 9cm) with cling film, leaving some cling film overhanging the sides. Line the base of the tin with a third of a 300g box After Eights, then spoon a third of the choc-nut cream on top. Repeat two more times, finishing with a layer of choc-nut cream.
3. Wrap well in clingfilm, then freeze for 5 hours until set. Take out of the freezer 10 minutes before serving.
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5. Uncover the frozen cream bar and turn out of the tin. Peel off the cling film, then serve in thick slices.