175 g/6 oz raisins
100 g/4 oz sultanas (golden raisins)
50 g/2 oz currants
50 g/2 oz chopped mixed (candied) peel
2.5 ml/0.5 tsp almond essence (extract)
Grated rind and juice of 1 orange
Grated rind of 1 lemon
1 cooking (tart) apple, peeled, cored and finely chopped
100 g/4 oz canned pineapple, drained and crushed
5 ml/1 tsp mixed (apple-pie) spice
50 g/2 oz caster (superfine) sugar
50 g/2 oz walnuts, chopped
30 ml/2 tbsp brandy or rum
1 liter/1.75 pts soft-scoop ice cream
Mix together all the ingredients except the ice cream in a large saucepan.
Bring to the boil, cover and simmer gently for 30 minutes. Leave to cool.
Spoon the ice cream into a bowl and whisk. Fold in the fruit mixture, then
pour into a freezer container. Freeze for about 1 hour until beginning to
freeze, then stir well. Continue to freeze until firm.