Christmas Pudding Icecream

This is a recipe really only suited to the Southern Hemisphere Christmas, but how well suited to our weather it is. This is perfect to have after Christmas lunch – the familiar spices and fruits of a traditional Christmas pudding mixed up in a very easy creamy homemade icecream.

600 g cream
1 cup icing sugar
60 g chopped glace cherries
1/2 cup chopped raisins
1/2 cup sultanas
1 tablespoon mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons toasted slivered almonds
1/2 cup melted dark chocolate
4 egg whites
1/4 cup brandy, frangelico, or other spirit

Put the fruit in a large bowl, and add the spices and brandy. Stir well, and leave to soak overnight. (If you don’t have time, leave to soak as long as possible).

Whip egg whites, and add half the sugar to the egg whites.

Whip the cream, and add the remaining sugar to the cream.

Add the egg whites and cream to the fruit. Mix well. Stir in the melted chocolate.

Choose a reasonably sized bowl to freeze the icecream in. You will invert the icecream to serve it, so it doesn’t have to be a serving bowl. I used a metal mixing bowl, which worked well.

Sprinkle the toasted almonds over the bottom of the bowl, and then gently pour in the icecream mixture. Freeze overnight.

To serve, run a little hot water over the outside of the bowl, and invert onto a plate just before serving.

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