Fruit Cake Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Billesley Manor,

Chef Ian Whittock


  • ½ pint (275 ml.) double cream
  • ½ pint (275 ml.) milk
  • 4 egg yolks
  • 1 oz. (25 g.) ground almonds
  • 2 oz. (50 g.) castor sugar
  • 3-4 oz. (75-125g.) fruit cake, finely chopped
  • 2 fl.oz. (50 ml.) brandy


Bring the milk and the cream just to the boil.

Whisk together the egg yolks, sugar and almonds. Pour the hot milk and cream over the egg mixture and whisk. Return to a clean pan on the stove, stirring with a wooden spoon until it coats the back of the spoon—do not boil. Allow to cool.

When it has reached the correct consistency and has cooled, add the cake and brandy. Place into an ice cream machine or the deep freeze. If using the deep freeze, bring out from time to time and stir.