Soak the mixed fruit and cherries in the alcohol and maraschino syrup for 30 minutes.
In a large mixing bowl, fold all the ingredients including the soaking liquid into the softened ice-cream. Mix until well combined.
Work quickly tough. Don’t let the ice-cream get too soft or all the ingredients will sink to the bottom when freezing.
Line two 10 x 25 cm loaf tins with cling film.
Spoon mixture into the loaf tins and neatly spread out.
Pop into the freezer for at least 3 hours or until ready to serve. Best to make 1 day before if possible.
Makes +- 10 slices for loaf.
Delicious served as is. Garnish with left over nuts. Yummy mopped up with wafers too!Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.