Vanilla Ice Cream with Candied Fruit

vanilla ice cream with candied fruit

Vanilla Ice Cream with Candied Fruit

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Servings: 4
Calories: 540


  • 7 oz mixed candied fruit
  • 1 1/2 tablespoons rum
  • 1/4 pint double cream
  • 2 tablespoons shelled pistachios
  • 17 floz vanilla ice cream


  • Cut up the candied fruit. Bring 1 tablespoon of water to the boil, stir with the rum and pour over the candied fruit. Cover and leave to soak for 30 minutes.
  • Whip the cream until stiff. Chop the pistachios. Scoop the vanilla ice cream into balls and arrange in 4 individual glasses. Top with the candied fruit in its juice.
  • Spoon the cream into a piping bag with a fluted nozzle and pipe whirls of cream on to the ice cream. Sprinkle with the pistachios.
  • To serve vanilla ice cream with hot raspberries, warm washed and drained raspberries in 1-2 tablespoons of butter over a low heat, sweeten with icing sugar and serve hot over the ice cream. Alternatively, serve vanilla ice cream with 4 teaspoons of chopped, crystallised ginger and a hot sauce made by melting 100 g (4 oz) of plain chocolate with 1 tablespoon butter.
Calories: 540 kcal
Carbohydrates: 69 g
Protein: 7 g
Fat: 27g
Saturated Fat: 16 g
Cholesterol: 99 mg
Sodium: 144 mg
Potassium: 330 mg
Fiber: 3 g
Sugar: 51 g
Vitamin A: 1017 IU
Vitamin C: 2 mg
Calcium: 251 mg
Iron: 2 mg
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