Beat the egg yolks and sugar until light and the sugar has dissolved. Set aside.
Heat the milk, cream and the nutmeg together in a saucepan. Once it is hot, remove it from the heat.
Whisk a little of the hot mixture into the egg mixture. Add a little more and then add the egg mixture into the saucepan with the milk mixture. Return to the heat and cook gently until the mixture coats the back of a spoon. Remove from the heat.
Stir in the whisky. Set aside to cool, then refrigerate.
Once cold, pour the mixture into an ice-cream machine and churn until set. Spoon into a container and freeze until ready to serve. Alternatively, pour the mixture into a container and freeze until almost set. Stir to break up the crystals and then freeze again. Stir again once almost frozen and then freeze again until firm. Serve with warm mince pies.
Mix 200g cake flour, 40g castor sugar, 75g ground almonds and 125g cold butter together in a food processor until the mixture resembles coarse breadcrumbs. Add one large egg.
Once the mixture forms a dough, press it together and cover it with plastic wrap. Refrigerate for two hours.
Roll out onto a lightly floured surface and cut out circles to line greased muffin tins. Fill with a spoonful of fruit mincemeat. Cut out 12 round pastry discs to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each mince pie. Brush with milk. Chill for 30 minutes then bake at 200°C for 20 minutes, until golden. Cool slightly and dust with icing sugar.
Image and text: Ideas
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