Grandma Isobel's pie

Lemon cream pie

6 oz sweet meal (digestive) biscuits

3 oz melted butter

1 lemon jelly

10 oz evaporated (Carnation) milk

1 lemon, grated rind and juice

1 small bar of Cadbury dairy milk

Ice cream

7 floz oz full fat milk

7 fl oz cream

5 egg yolks

3 oz fine (caster) sugar

5 oz Philadelphia cream cheese

3 oz proper Lancashire cheese crumbled

To decorate: Cadbury flake

Lemon Cream Pie: Crush the biscuits between folded greaseproof, put the crumbs into a basin. Add the melted butter, bind crumbs with a fork. Line a deep 8| pie plate or sandwich tin with the mixture. Leave in a cool place until firm,

Dissolve the jelly in 1/2 pint water with the rind. When cold, whisk in the Carnation milk and lemon juice. Pour into the pie case. When set sprinkle with the grated chocolate.

Lancashire Ice Cream: Whisk the egg yolks and sugar together in a bowl until pale and creamy. Warm the milk and cream together in a pan. Add half of the milk/cream mixture to the eggs and sugar and whisk to combine. Slowly add the remaining milk/cream mixture, whisking continuously, until smooth.

Pour into a pan and cook over a low heat, until the mixture is frothy and thicker and coats the back of a wooden spoon. Leave to cool down until just warm to the touch and enough to melt the cheese. Add the 2 cheeses to the mixture and blend until smooth and creamy.

Pass the mixture through a fine sieve into a bowl and allow to cool to room temperature. Churn the cheese ice cream mixture in an ice cream machine then freeze until set.