Christmas Ice Cream

Ingredients

600mls thickened cream (35% milk fat)
200mls milk
2 teaspoons vanilla extract or vanilla bean paste
1/2 cup (110g) castor sugar
80mls water
7 large egg yolks
250g mixed dried fruit
50mls orange juice or orange liqueur
Finely grated rind of 1 orange
100g roasted slithered almonds or chopped brazil nuts

Method

For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Ice Cream Bowl Attachment
Heat half of the cream, with all of the milk and vanilla in a heavy based, non-stick saucepan, stirring often until very hot. Be careful not to boil or scorch the milk. Set aside
Place the sugar and water into a small saucepan and cook stirring constantly until the sugar dissolves. Stop stirring and simmer 2 minutes
Meanwhile place egg yolks into mixing bowl and attach wire whisk, whisk on speed 6 until thick and mixture has doubled in size. Reduce to speed 2. Add the syrup down the side of the bowl, followed by the warm milk mixture. Lastly add the remaining cream. Mix until well combined. Remove to a large jug with a pouring lip and chill 6 hours or overnight. The mixture will flatten and lightly separate into two layers on standing
Combine the dried fruit, orange juice or liqueur and grated rind. Stir well and cover. Set aside while chilling the custard mixture. Just before churning, return the custard mixture to the mixing bowl with the whisk and beat on speed 4 for 2 minutes
Attach the frozen ice cream attachment and paddle to the standmixer. Turn mixer to speed 1 (stir). With the machine churning, add the custard mixture and churn 20 minutes or until soft serve results. Add the dried fruits and nuts and churn a further 5 minutes or until the mixture is very thick
Remove the mixture to a container, cover and freeze 4 hours or until firm. Allow to soften 5 minutes before scooping. Serve with fresh raspberries, if desired

Tips & Hints

As only 1.2 litres of ice cream can be made at once the recipe can be doubled and churned separately for a larger quantity. Homemade ice cream should be eaten within 5 days of making.