THERMOMIX METHOD

Insert butterfly and add the cream to the mixing bowl, whip 5 – 40 sec / speed 3.5.  The length of time will depend on how fresh your cream is, so you will need to keep an eye on it.  You want it to have very soft peaks, only just whipped.  Remove butterfly and add remaining ingredients and blend 20 sec / speed 8.  Place in fridge for 4 hours then churn in an ice cream machine for 25 minutes.  Once churned store in the freezer.

NON THERMOMIX METHOD

Whip the cream until very soft peaks form, you want the cream to be just whipped.  In a food processor blend together the remaining ingredients.  Fold through the cream and then place in the fridge for 4 hours.  Churn in an ice cream machine for 25 minutes, once churned store in the freezer.