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.
4. Uncover the frozen cream bar and turn out of the tin. Peel off the cling film, then serve in thick slices.