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