Christmas Pudding Ice Cream

Time: 3 hours
Serves: 8

Ingredients

5 Sunny Queen eggs
3/4 cups sugar
1 1/2 cups cream
1/2 cup sultanas
100 grams glace cherries, chopped
1 cup mixed dried fruit, finely chopped
1/4 cup orange liqueur or brandy
1/3 cup slivered almonds

Method

To make the parfait ice cream, place sugar and 1/4 cup water in a small saucepan and boil gently for about 7 minutes to make sugar syrup.
In the meantime, beat the eggs lightly in a large heatproof bowl and set over a saucepan of gently simmering water.
Using a whisk or electric mixer continue to beat the eggs until light, thick and double in volume.
Remove the bowl from the heat and while still beating, add the hot sugar syrup in a thin stream.
Sit the bowl over ice or very cold water and continue to gently stir until cool.
Whip cream to soft peaks and fold carefully into the cooled egg mixture.
Cover and place in the freezer.
Combine sultanas, cherries and fruit in a microwave-safe bowl and add the liqueur or brandy. Cover and microwave for about 50 seconds to warm through.
Stir up and set aside to cool.

Toast the slivered almonds and let cool.
When fruit and almonds are cool, stir into the ice cream and return to the freezer.
Every half hour, stir up until the ice-cream is softly set and fruit and nuts evenly distributed.
Line a loaf tin or ice cream mould with plastic wrap and fill with the ice cream.
Cover and freeze until ready to serve. Slice or scoop to serve.

Recipe from Sunny Queen