Festive Fruit And Nut Ice Cream With Chocolate Sauce - cooking recipe

Ingredients

None None Fruit and Nut Ice Cream
12 oz mixed dried fruit
4 oz packaghe candied cherries, halved
2 oz candied apricots, roughly chopped
2 oz candied pineapple, roughly chopped
2 oz candied orange, roughly chopped
1/4 cup Grand Marnier or other orange liqueur
1/2 gallon vanilla ice cream, softened slightly
4 oz Toblerone chocolate, finely chopped
4 oz pistachios or macadamia nuts, toasted, chopped
1/2 cup heavy cream
None None Chocolate Sauce
4 oz milk chocolate
1/4 cup heavy cream
1 tsp ground cinnamon

Preparation

In a large bowl, combine dried fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and nut ice cream, mix together ice cream, Toblerone, pistachios and cream. Add fruit and soaking liquid. Divide mixture evenly between 12 x 1-cup molds, smoothing top. Cover with plastic wrap, arrange on a plate and freeze until firm.
For the chocolate sauce, combine ingredients in a small saucepan. Stir over a low heat until melted.
5 mins before serving, remove ice cream molds from freezer and invert onto serving plates. Carefully remove molds and serve with chocolate sauce.