Christmas pudding ice cream

Serves: 4

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Total Time: 30

Prep Time: 30

• 100 gram(s) (3 1/2oz) each of dried raisins, sultanas and dried cranberries
• 6 tablespoon(s) brandy
• 2 teaspoon(s) ground ginger
• 1 teaspoon(s) ground cinnamon
• 0.25 teaspoon(s) allspice
• 1  x 500g (1lb 2oz) fresh custard
• 6 tablespoon(s) icing sugar
• Chocolate straws to serve (optional)

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

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