Packed with nuts and plump dried fruit, this deliciously creamy ice is an excellent alternative to Christmas pudding. Start the recipe the day before to allow time for soaking the fruit.
Makes about 1 litre
Christmas Ice Cream
- 25 g dried cranberries
- 25 g mixed raisins and sultanas
- 55 g finely chopped mixed peel
- 100 ml Marsala, rum or brandy
- 200 ml whipping cream
- 250 ml cold vanilla custard (good-quality ready-made custard is fine)
- 40 g macadamia nuts, chopped
- 40 g amaretti biscuits, crumbled
- Put the dried fruit and mixed peel in a bowl.
- Add the Marsala and leave to soak for 24 hours.
- Lightly whip the cream until the beaters leave a faint trail when lifted from the cream.
- Drain the soaked fruits and stir into the cream, along with the custard.
- Cover and chill for at least 2 hours.
- Add the nuts and crumbled amaretti. Churn and freeze in an ice cream maker.
- Once thickened, either serve right away, or store in the freezer to harden. If you don’t have an ice cream maker, put the mixture in a plastic container and freeze until half-frozen (about 1 hour). Remove and stir with a fork to break up the ice crystals. Return to the freezer and repeat this process twice more.
Credits
The Ultimate Festive Feast (Caravan, hbk 12.99). More details at: www.caravan-charity.org.uk
