Ingredients
Method
- Mix dried fruit, sugar and brandy in a microwave safe bowl, heat on high for 3 mins. Stir, then refrigerate for an hour or until cool.
- Spoon the ice-cream into a large bowl. Add cinnamon, ginger, nutmeg and citrus zest. Mix thoroughly to form a whip.
- Gently stir through the brandied fruit to spread evenly throughout the ice cream.
- Line a pudding dish or large bowl with cling wrap, enough to have overhang. Tip the ice cream into the dish, cover and freeze overnight.
- In a saucepan make a smooth paste with the cornflour, cocoa and cold water.
- Stir in the hot water, caster sugar, vanilla and butter. Continue to stir over a medium heat until the mixture boils and thickens. Cool completely.
- Remove ice cream from freezer to sit at room temperature for 10 mins. Turn upside down on a platter and peel away the cling wrap. Spoon the sauce over the top to serve.
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