Caramel, Dark Chocolate and Orange Chilli Swirl Ice Cream with Cornmeal Shortbread

Ice cream: Pour the caramel condensed milk into a heatproof bowl and heat in the microwave on high for 30 seconds then whisk until it is almost smooth. In a separate bowl, whip the cream until it forms medium soft peaks, then beat in the caramel condensed milk until it is well combined. Transfer the mixture into a 2 litre-capacity container; freeze for 1½ hours.

Chocolate sauce: Heat the cream in a microwave on high for 45 seconds then add the chocolate and allow it to sit for 1-2 minutes. The heat of the cream will melt the chocolate, and you can then whisk it until smooth. If necessary, heat it a little more in 20-second bursts. Add the cinnamon, chilli (to taste) and orange zest. Whisk again and allow to cool in the fridge.

Once the ice cream has chilled for 1½ hours, make pockets in it with a large tablespoon. Drop tablespoons of the chocolate sauce into the holes (use only half of the sauce, reserving the rest for serving) then swirl through. Sprinkle over the flaked almonds then freeze for a further 4 hours or overnight.

Place all the shortbread ingredients in a food processor and pulse until the mixture starts coming together. Lightly flour the benchtop, then tip the mixture out and pat it together to form a 15cm-long log. Wrap the biscuit dough in plastic wrap and roll on the benchtop to form a smooth sausage. Chill for 1 hour. Unwrap the chilled dough, slice into 1cm rounds and distribute evenly on the prepared tray. Bake for 10-12 minutes until very lightly golden. Cool completely on a wire rack before storing in an airtight container for up to a week.

To serve: Reheat the chocolate sauce in 20-second bursts in the microwave until smooth. Scoop out generous balls of ice cream to serve between rounds of shortbread.