Christmas Pudding Ice Cream
From the kitchen of Rosemary
Ingredients
2 liter carton vanilla ice cream
500 grams mixed dried fruit
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup dark rum or port
Sauce:
500 grams fresh or frozen raspberries
2 tablespoons caster sugar
squeeze of lemon juice
100 grams candied cherries
Directions
Leave ice cream in refrigerator for 1 hour to soften.
Put fruit in a bowl and mix in the spices and the rum or port, mixing well, and leave to soak.
When ice cream is soft (not melting) place into a large bowl and stir in the fruit and all the liquid.
Turn into a pudding basin and freeze. This can be done in advance.
Sauce:
Defrost raspberries and place into a food processor.
Add the sugar and a squeeze of lemon juice.
Process together briefly and tip into a serving jug.
Add the cherries and return to the refrigerator until needed.
Unmold the ice cream and pour the sauce over it.
