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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.