100 gr/ 4 oz. mixed dried fruit
2 tablespoons sherry
4 tablespoons rum
Juice of one orange
500ml/ 1 pint double cream
3 egg yolks
100gr/ 4 oz sugar (4-6 tablespoons powdered sweetener)
Mixed spice to taste (we like lots!)
Mix fruit with the alcohol and orange juice. Leave for several hours to soak. If you want a non alcoholic version, substitute apple juice.
Heat 3/4 of the cream to simmering point. Whisk egg yolks and sugar or sweetener until pale. Pour on the hot cream while stirring. Add the spice. Cook , keeping stirring until thickens slightly. Do not boil. Set aside to cool.
Whip the 1/4 pint cream remaining. Fold into the cold custard. Add the fruit mixture.
I then use my wonderful ice cream maker and the ice cream is ready in twenty minutes.
I have made it in the freezer. To do so, use a shallow container, cover and freeze until mushy. Turn into a bowl and beat. Return to freezer. You can do this several times but I have never found more than one beating necessary. Freeze until firm. Whole process can take up to 5 hours.
The killers for a diabetic are the fruit and fruit juice. If you leave them out you still get a wonderful ice cream.
The recipe also makes a lovely custard up to adding the additional cream and the fruit.
The custard can be flavoured with vanilla or almond essence and again makes a wonderful ice cream.