Cranberry and Blueberry Christmas Ice Cream
- 2 litres Vanilla Ice Cream
- 2 jars St. Dalfour Cranberry and Blueberry Spread
- 1 ½ teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoon fresh orange juice, strained
Take ice cream out of the freezer and stand at room temperature until quite soft but not completely melted.
Combine Cranberry and Blueberry Spread in a bowl with the spices and orange juice mixing really well so the dry spices are fully and evenly incorporated into the spread.
When the ice cream is soft enough, swirl the sauce through the ice cream with a flat bladed knife then refreeze in either its own tub or preferably in a decorative mould.
Note: I use a metal bunt tin as a mould for this most delicious and stunning Christmas Ice Cream. I very lightly spray the tin with some cooking spray then completely line the tin with plastic cling film, then pour the swirled ice cream into the mould and freeze. Before turning out, I dip the mould into a basin of hot water for only 2-3 seconds to loosen the ice cream. I then very carefully invert the tin onto a decorative dish and serve. Depending on the tin you use, you may have to dip it in hot water 2-3 times but only for a few seconds each time.