Christmas Pudding Ice Cream

Method

Put the dried fruits into a shallow bowl, add the rum, cover and leave to soak overnight. The next day, drain the rum and put the fruits aside.

Put the double cream into a saucepan, add the spices and bring the mix to a boil whilst stirring.

Take the cream off the heat. Now beat the egg yolks and sugar together until light, fluffy and doubled in size.

Continue to whisk the mix and slowly add the hot cream.

Return the mix to the saucepan and warm over a low heat whilst continuously stirring.

Keep heating the mix until it thickens and is coating the back of a wooden spoon and then pour the custard into a bowl and cover with cling film ON THE CUSTARD to prevent it from forming a skin.

Chill for 2 hours then pour the chilled custard into your ice cream maker and churn for 20 minutes. Now add the dried fruits and churn for a further 5 minutes. Transfer all to a freeze-proof container and freeze for 4 hours before serving.

If you don't have an ice cream maker, chill for two hours, stir thoroughly, freeze for an hour and stir again. Repeat three times, then leave until frozen.