250ml full fat milk
3 egg yolks
150g mixed dried fruit
A sherry glass of brandy
Juice and grated rind of 1 orange
120g sugar
2 tsp mixed spice
Put the brandy, orange rind and juice, mixed spice and dried fruit in a mixing bow. Stir well, cover and leave for at least 12 hours.
Pour the milk into a saucepan or milk pan and place over a moderate heat.
Whisk the egg yolks with the sugar
When the milk comes up to blood temperature, pour over the eggs and mix thoroughly.
Return the mixture to the pan and cook GENTLY until the custard covers the back of a spoon.
Pour the custard into a clean bowl and plunge into a bowl of ice cold water.
When the custard has cooled, stir in the dried fruit mix.
In a separate bowl, whisk the cream until it can hold its shape, then fold this carefully in to the custard.
Transfer either to an ice cream maker and follow the manufacturer's instructions
OR pour into a plastic container and place in the freezer.
If you are using the freezer method, remove from the freezer at hourly intervals and beat to eliminate ice crystals.
Remove from the freezer 20 minutes before serving
© Netherton Foundry Shropshire 2015
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