Boozy Ice Cream Recipe

• 1 Tbsp. Cornflour
• 900 ml Soya lowfat milk, (1 1/2 pints)
• 1 x Vanilla pod
• 2 Tbsp. Sugar
• 50 gm Solid vegetable oil, (2oz)
• 125 gm Lowfat milk free plain chocolate, (4oz)
• 125 gm Glace cherries, halved (4oz)
• 50 gm Mixed peel, (2oz)
• 50 gm Raisins or possibly sultanas, (2oz)
• 50 gm Toasted flaked almonds, (2oz)
• 4 Tbsp. Rum or possibly brandy, clarified without animal derived ingredients

1. Place cornflour in a large bowl and blend to a paste with a little of the lowfat milk.
2. Place the remaining lowfat milk in a saucepan with the vanilla pod, sugar, fat and chocolate.
3. Heat gently to boiling point then pour over the cornflour and mix till combined.
4. Return the mix to the saucepan and bring to the boil, stirring continuously.
5. Remove from the heat, cover and leave to cold.
6. Remove the vanilla pod and liquidise the mix.
7. Pour into a freezer-proof container and freeze till solid around the edges.
8. Whisk well and return to the freezer.
9. Repeat this process one more time, but this time stirring in the fruit, nuts and alcohol.
10. Freeze till solid.
11. Remove from the freezer at least 1 hour before serving and allow to soften.
12. NOTES : A delicious vegan icecream.Note the overall time includes 2 hrs freezing time.

cornflour, vanilla pod, sugar, vegetable oil, milk, glace cherries, peel, raisins, almonds, brandy

Taken from cookeatshare.com/recipes/boozy-ice-cream-89070 (may not work)