Festive fruit mince ice-cream
- 2l good quality creamy vanilla ice-cream (low-fat ice-cream just won't do!)
- 300ml prepared fruit mince
- 1/2 cup fresh cream
- fresh berries (to serve)
I make this as a summer version of Christmas pudding. It can be made several days in advance or the day before.
|Line a loaf tin with freezer film or use silicone moulds. Mini muffin moulds work well for individual serves.|
|Put the ice-cream in the fridge for 20–30 minutes, or until it has softened just enough to work a spoon through. It is important that the ice-cream doesn't actually melt, and that it is returned to the freezer quickly.|
|Using a spatula, fold the fruit mince and cream through the ice-cream until they are evenly distributed. Fill the loaf tin or moulds with the mixture. Tap the tin or moulds lightly on the kitchen bench to minimise air pockets, then closely cover the surface of the fruit mince ice-cream with freezer film. Put the tin or moulds in the freezer overnight, or until required.|
|To serve, remove the freezer film and invert the ice-cream onto serving plate(s). If the ice-cream is reluctant to come out of the mould, lay a cloth dampened with warm water around the mould to help to release the contents. |
To serve, present the ice-cream(s) surrounded by assorted fresh berries. Slice the ice-cream as you might a cake or, for a more casual gathering, pass around finger-sized slices in small glasses topped with blueberries.
|The Cook's tip: pre-chill the serving plate(s) in the fridge or freezer for 10 minutes before plating up the ice-cream.|