Time: 30 mins, plus soaking and freezing time
You will need:
110g (4oz) mixed dried fruit
4 tbsp dark rum
2 tbsp port
450ml (¾ pint) single cream
3 egg yolks
110g (4oz) caster sugar
150ml (¼ pint) whipping cream
1 orange, finely grated rind only
½ tsp mixed spice
Biscuits to serve, optional
What to do:
1. Mix dried fruit, rum and port in a bowl. Cover and leave for a few hours.
2. Gently heat single cream to simmering point.
3. Beat yolks and sugar until pale and fluffy. Add hot cream, stirring. Strain into a heavy pan and stir over a gentle heat until custard coats the back of a wooden spoon. Cool by standing the pan in a bowl of cold water and stirring custard continuously.
4. Whip cream until it forms soft swirls. Fold into custard with fruit, orange rind and mixed spice. Pour into a container and freeze. Beat mixture twice at hourly intervals then cover, seal and freeze. Serve with biscuits on the side, if using.
Recipe courtesy of 2012 Dairy Diary, £6.99.