Ice Cream Fruitcake - cooking recipe

Ingredients

1/2 cup mixed glace fruit
1/2 cup golden raisin
1/4 cup brandy
8 cups French vanilla ice cream
35 -40 gingersnap cookies
1/4 cup butter, melted
10 ounces frozen raspberries
1/2 cup pecans, chopped
1 pint fresh raspberry

Preparation

Mix glace fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
Press crumb mixture into the bottom of a 9-inch springform pan.
Once Ice cream is soft enough to stir, add in the glace mixture, frozen raspberries and pecans.
Spoon ice cream mixture over crust in springform pan. Smooth down.
Cover top with plastic wrap and freeze until firm, about 4 hours.
To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.