Fruit Cake Ice Cream

Instructions

1. 1

   Beat eggs and sugar together in a large bowl.

2. 2

   Bring milk and cream to simmering point in a saucepan.

3. 3

   Pour onto the eggs in a slow steady stream, beating constantly, and continuing to beat until the mixture is very thick and light.

4. 4

   Stir in the marzipan or ground almonds, then fold in the fruit cake and brandy, sherry or rum.

5. 5

   Spoon the mixture into a container.

6. 6

   Cover and freeze until firm.

7. 7

   About 20 minutes before serving, transfer the ice cream to the refrigerator.

8. 8

   Serves 6. * 1 1/2 tablespoons ground almonds may be substituted.