We’re channelling a fragrantly spiced and fruit-packed hot cross bun in this super-delicious ice cream.
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
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.