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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.