For the eggnog ice cream, in a saucepan, heat the fresh cream with the cinnamon and nutmeg. Bring to a boil and remove from heat. In a separate bowl, whisk together the 3 egg yolks, cornflour, rum and vanilla extract.

Pour over the hot cream and whisk to combine. Return to the heat and cook until thickened, about 3 – 4 minutes. Add the condensed milk and allow to cool completely. Whisk the cooled eggnog into the double-thick cream until smooth. Pour into a lined 20cm square cake tin and freeze until set.

To make the gingerbread waffles, preheat your waffle maker while preparing the waffle batter. Whisk together the cake flour, baking powder, bicarbonate of soda, salt and spices.

In a separate bowl, whisk together the 4 egg yolks, melted butter, milk, sour cream and molasses. Mix together the wet and dry ingredients until just combined. The batter will be slightly lumpy. Whip the 4 egg whites until soft peaks form and gently fold into the batter. Pour the batter into the greased, preheated waffle maker and bake, 4 – 5 minutes, until crisp and golden. Allow the waffles to cool down completely.

Assemble the sandwiches by removing the ice cream from the freezer. Unmould and cut into squares the size of your waffles. Sandwich the ice cream between the waffles, place on a chilled baking sheet and return to the freezer until ready to serve. Serve the ice-cream sandwiches stacked high, with maple syrup alongside for drizzling.