Description
Serves 8
Ingredients
Units
Scale
- 30ml Triple Sec Orange Liqueur or Orange or Cranberry Juice
- 75g Mixed Orange Peel
- 30g Toasted Flaked Almonds
- 100g mix of Dried Cranberries, Raisins and Sultanas
- 1/2 tsp Ground Cinnamon
- 1/4tsp Ground Mixed Spice
- 300ml Double Cream
- 200g Condensed Milk
- 6 Shortbread Biscuits, roughly crumbled to serve
Instructions
- Line a 2lb Loaf Tin with two layers of clingfilm with a large overhang. Set aside. In a bowl, mix the almonds, dried fruits and peel, spices and Triple Sec and set aside to soak while you make the base.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Fold in the spiced fruit and nut mix with any unsoaked up Triple Sec into the cream mix, trying to not over mix the cream. Pour into the prepared loaf tin. Cover well with cling film overhang and place in the freezer for at least 6 hours or overnight.
-
When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl with the reserved shortbread biscuit crumbs if you would like.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: Assembly
- Cuisine: British