Christmas ice cream

Recipe from: 12/16/1993 12:00:00 AM
Ingredients 8
Servings 1
Minutes 30 min + soaking tim


Serving Change
  • 100
    glacé cherries, finely chopped
  • 100
    glacé fruitcake mix (a special fruitcake mixture packed in syrup)
  • 200
    dried fruitcake mix
  • 200
  • 60
    boiling water
  • 200
    finger biscuits (Boudoir)
  • 1
    vanilla ice cream, slightly defrosted
  • whipped cream for decoration (optional)


30 min + soaking tim
Spray a 2-litre mould or loaf tin or two smaller moulds or tins with non-stick spray. Mix the glacé cherries with the glacé fruitcake mix and the ordinary dried fruitcake mix. Pour over 150 ml sherry and leave overnight. Mix the remaining sherry with the boiling water. Quickly dip each finger biscuit in the sherry mixture and arrange along the sides of the prepared mould. (Spoon a little of the ice cream on the bottom of the mould and stand the biscuits on this.) Mix the ice cream with the sherry and fruit mixture and turn into the mould. Return to the freezer until frozen. To unmould: Turn the mould upside down on a pretty serving platter. Place a hot cloth on the bottom of the mould for a few minutes. Remove the mould and serve. Any leftovers may be frozen again. Serves 8.

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