Add the icing sugar and liquid glucose to the raspberry puree and bring to the boil. Remove from the heat then leave to cool before covering and refrigerating overnight.

Meanwhile pour the sugar into another medium sized saucepan and add 300ml of water. Heat gently so that the sugar completely dissolves into the water. Then bring to the boil and carrying on boiling until it reaches a very thick and syrupy consistency, it should reach 112°C on a sugar thermometer and can take about 20 minutes. You must keep your eye on the saucepan at all times so that it doesn’t bubble over.

In a large mixing bowl whisk up the egg whites until stiff, then drizzle in the sugar syrup in a slow steady steam whilst continuing whisking. The egg whites will turn beautifully glossy.

In a separate bowl lightly whip the double cream then fold into the egg whites until they are fully incorporated. Cover the bowl with cling film and place in the fridge overnight.

The next day pour the egg white and cream mixture into your ice cream machine and start churning. Pour in the raspberry puree immediately whilst the machine is churning and then the puree will mix in evenly.

Meanwhile reserve 4 cookies and cream cookies for decorating the top but place the rest of the biscuits in a food processor and whizz until they have become breadcrumbs. Chop the reserved 4 cookies roughly.

Once the ice cream has reached a thick milkshake consistency and is pretty much ready then pour in the crumbed cookies and churn for a couple of minutes until they have been evenly distributed through the ice cream.

Decant the ice cream into tubs, tucking in the roughly chopped 4 cookies on the top and then freeze overnight to reach the correct set.