Pour the condensed milk, double cream and vanilla into a large bowl and whisk together. Add the vodka or rum, if using. Roughly chop the Mini Eggs and stir through.

Tip into a 1 litre container, cover with cling film, making sure it’s touching the surface of the mixture.

Place the lid on freeze until solid, 8 hours, preferably overnight.

Before serving, remove the ice cream from the freezer and let thaw for around 15 mins before scooping. Serve in waffle cones if you want, topped with salted caramel sauce.