We’re channelling a fragrantly spiced and fruit-packed hot cross bun in this super-delicious ice cream.
INGREDIENTS
1½ cups mixed dried fruit (see Cook’s note)
¼ cup candied mixed peel
1 teaspoon each ground mixed spice and ground cinnamon
½ teaspoon ground nutmeg
finely grated zest 1 orange
¼ cup brandy or alcohol of choice
1 litre good-quality vanilla bean ice cream (I used Appleby Farms)
½ cup toasted sliced almonds
METHOD
Equipment: 4-5 cup capacity freezer-safe container.
Place all the ingredients, except the ice cream and almonds, in a medium saucepan and bring to the boil. Tip into a shallow dish and leave until cool.
Remove the ice cream from the freezer to soften.
Transfer the ice cream to the freezer-safe container. Drop big blobs of the fruit mixture into the ice cream and swirl through. Scatter over the almonds and re-freeze for several hours until firm. Makes about 1 litre.
Cook’s note: I purchased a bag of dried fruit mix that you use to make cakes. It can be found in the baking aisle at the supermarket along with the candied peel.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.