We’re channelling a fragrantly spiced and fruit-packed hot cross bun in this super-delicious ice cream.
INGREDIENTS
1½ cups mixed dried fruit (see Cook’s note)
¼ cup candied mixed peel
1 teaspoon each ground mixed spice and ground cinnamon
½ teaspoon ground nutmeg
finely grated zest 1 orange
¼ cup brandy or alcohol of choice
1 litre good-quality vanilla bean ice cream (I used Appleby Farms)
½ cup toasted sliced almonds
METHOD
Equipment: 4-5 cup capacity freezer-safe container.
Place all the ingredients, except the ice cream and almonds, in a medium saucepan and bring to the boil. Tip into a shallow dish and leave until cool.
Remove the ice cream from the freezer to soften.
Transfer the ice cream to the freezer-safe container. Drop big blobs of the fruit mixture into the ice cream and swirl through. Scatter over the almonds and re-freeze for several hours until firm. Makes about 1 litre.
Cook’s note: I purchased a bag of dried fruit mix that you use to make cakes. It can be found in the baking aisle at the supermarket along with the candied peel.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!