For the ice-cream whisk all the ingredients until blended. Freeze in a suitable container for at least 4 hours - I froze mine in small round moulds for presentation.

For the Italian meringue, put the sugar into a saucepan and add a splash of water to make a wet sand texture. Put over a heat and get it to 121C.

When the sugar is at about 115C, put the egg whites in a food mixer on a medium speed. When the sugar comes up to temperature add to the egg whites in a slow trickle. Whack up the speed to maximum and mix for a further 5 minutes. At the last few seconds add the vanilla paste.

Serve your ice-cream in a bowl and spoon or pipe over the meringue. Using a blowtorch brown all over (or pop under the grill), and scatter over crushed biscotti.