Christmas pudding ice cream

100g (31/2oz) each of dried raisins, sultanas and dried cranberries
6tbsp brandy
2tsp ground ginger
1tsp ground cinnamon
1/4tsp allspice
1 x 500g (1lb 2oz) fresh custard
6tbsp icing sugar
Chocolate straws to serve (optional)

The traditional festive flavours of Christmas pudding add a touch of spice to this ice cream

In short	Preparation time: 30 mins Serves: 4 people Course: Desserts
Nutrition (per portion)	499 calories 6g fat (4g saturates)

Method

1 Place dried fruit in a large, shallow bowl and pour over brandy. Leave to soak for at least 1-2 hours. In a large mixing bowl, combine the ground spices, custard and icing sugar.

2 Add dried fruit and juices and mix well. Transfer to an ice-cream machine and churn according to instructions. If you don’t have an ice-cream maker, put mixture in a shallow, freezer-proof container and place in the freezer. After 2-3 hours, whisk mixture with a fork to break up ice crystals, cover and return to freezer. Continue to whisk mixture with a fork every 30 minutes for 3 or 4 hours or until the texture is firm and smooth. Freeze until ready to serve.

3 To serve, scoop ice cream into bowls or pretty glasses, garnish with chocolate straws if desired, and serve immediately.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent