This luxurious winter ice cream made with dried fruit, nuts and port is a real treat to look forward to at Christmas. It has a beautifully rich, smooth texture and has the advantage of not having to be stirred or whisked half-way through the freezing. It is bound to make a most popular finale to one of your family feasts I if your family really don’t like Christmas pudding this can be an exciting alternative.
Put the currants and port into a saucepan and heat to simmering. Remove from heat and leave until the port is cool. Put the eggs and salt into a mixing bowl and whisk until frothy. Put the sugar and water into a small saucepan.
Bring to the boil and boil fiercely for 3 minutes. Immediately, pour this syrup in a thin stream on the frothy eggs while whisking all the time at high speed (an electric whisk is easiest for this but if you have only a hand one try to get someone else to pour the sugar syrup in, while you whisk). To help the mixture cool quickly, put the hot bowl in a sink of cold water and stir. Whip the cream until thick but not stiff. Stir the currants, port, nuts, peel and cherries into the cooled egg mixture and lastly fold in the whipped cream. Transfer to a serving bowl and freeze.
When frozen decorate, if you like, with cherries, nuts and cut-out leaves of angelica.
© 1978 Josceline Dimbleby. All rights reserved.