Individual Dried Fruit Ice Cream Bombe - cooking recipe

Ingredients

2 cups mixed dried fruit (golden raisins, raisins, figs, currants)
4 oz mixed red and green glace cherries, halved
1/2 cup glace apricot, coarsely chopped
1/2 cup glace pineapple, coarsely chopped
1/2 cup candied orange, coarsely chopped
1/4 cup Grand Marnier
2 quarts vanilla ice cream, softened
1/2 cup heavy cream
4 oz Toblerone, finely chopped
1/3 cup slivered almonds, toasted
None None Raspberry syrup, to serve

Preparation

Combine the fruit and Grand Marnier in a large bowl. Cover with plastic wrap and allow to macerate overnight.
Add ice cream, cream, Toblerone and almonds to fruit mixture; mix well
Spoon into ten 1/2-cup freezer-proof molds. Smooth tops. Cover with plastic wrap. Freeze overnight, or until firm.
Before serving, let stand at room temperature for 5 mins. Insert a knife between the ice cream and molds to break the seal. Invert onto serving plates. Serve drizzled with raspberry syrup.