This makes enough for a 2lb loaf tin. Line the tin with cling film.

Soak the gelatine leaves in lukewarm water.

Bring the milk to the boil, stir in the white chocolate until melted, then squeeze excess water from the gelatine and stir it into the white chocolate and milk mixture until dissolved.

Allow to cool, then fold in the cream. Pour into the loaf tin and freeze for a few hours. This will keep for at least a month in your freezer – wrap it up well in cling film.