This ice cream is packed with Christmas flavours - brandy, spices, cranberry and orange.
100g dried cranberries
3 tbsp brandy
1 tbsp dark brown sugar
a cinnamon stick, snapped in half
¼ tsp ground ginger
¼ tsp freshly grated nutmeg
¼ tsp caraway seeds
300ml full fat coconut milk
1 tsp vanilla extract
50g light brown sugar
vegetable oil, for greasing the bowl
3 ginger nut biscuits, broken into small chunks
zest ½ lemon and ½ an orange
Heat the dried fruit, dark brown sugar and brandy until the sugar has dissolved, then leave to cool completely.
Heat the coconut milk, vanilla, spices and light brown sugar until the sugar has dissolved, cool and then churn in an ice cream maker or freeze it in a tupperware box, stirring every hour. Once the coconut mixture is "slushy", stir in the dried fruit, broken biscuits and zest. Oil the inside of a bowl, line it with clingfilm and pour in the ice cream mix. Allow to freeze completely.
Once the ice cream is ready to eat, leave it to stand at room temperature for 15 minutes then slide it out of the bowl and remove the cling film.