Separate the eggs and whisk the white to soft peaks

With the beaters on medium, whisk in the sugar very gradually turning up to high and whisking until firm peaks form

In a separate bowl, whisk the cream and Cointreau until it is softly whipped only – don’t take it too far and make it too stiff

Beat the egg yolks into the cream – this will loosen it but don’t worry too much

Fold in the egg whites, a third at a time

Divide equally into your two bowls from the egg white and cream whipping stage

Fold in the orange extract

Pour into a plastic container with roughly 750ml capacity* and freeze for 45 minutes before removing from the freezer and folding in your chocolate chips

Return to the freezer for another 2-3 hours by which time it should be set and scoopable but still meltingly tender.

Prepare the fruit before you make the base mix so it is room temp when used.

Put your cranberries in a microwave safe bowl with the orange juice and cover with cling film. Microwave for 30 seconds then leave to stand, still covered – this will plump up the fruit as well as add more orangey flavour to your ice cream.

Prepare your base mix as above and fold the panettone extract into half then freeze for 45 minutes before removing from the freezer and folding in the crushed nuts and dried cranberries.

Again, freeze 2-3 hours until fully set.

*= if you can’t get panettone extract, you could try a little vanilla, orange and lemon extracts made up to the same volume. The extract really is something special and definitely does taste exactly like a panettone but this simple blend will still give you a delicious, if less complex, flavoured ice cream.