150 ml (1/4 pint) double cream
425 g (15 oz) can custard
50 g (2 oz) glace cherries, chopped
15 g (1/2 oz) cut mixed peel
25 g (1 oz) seedless raisins or sultanas
25 g (1 oz) chocolate dots
25 g (1 oz) chopped mixed nuts (optional)
fan-shaped wafers, to serve
1. Whip the cream until just thickened, then stir in the custard and mix until evenly combined. Turn the mixture into a shallow 850 ml (1 1/2 pint) freezerproof container. Freeze uncovered for about 1 hour, or until frozen around the edges and slushy in the centre.
2. Scrape the mixture into a bowl and beat well with a wooden spoon
or hand-held electric whisk. Stir in the cherries, peel, raisins, chocolate and nuts, if using, making sure they are evenly distributed. Return the mixture to the container, cover and freeze for a further 2 hours, or until solid.
3. Transfer the ice cream to the main part of the refrigerator for about 2 hours to soften slightly. Scoop into individual glass dishes and serve at once, with fan (or other shaped) wafers to give a texture contrast.