Christmas Ice Cream Pudding

• 250 g fruit mincemeat
• 12 cup glace pineapple, chopped
• 12 cup blanched almond, halved
• 12 cup glace cherries, chopped
• 3 -4 tablespoons brandy
• 125 g cream cheese
• 1 liter chocolate ice cream, softened
• 2 teaspoons cinnamon
• 12 cup thickened cream, lightly whipped
• thickened cream, extra, whipped, for serving
• chocolate curls, for serving
• glace fruit, for serving

1. Place the fruit mince, pineapple, almonds and cherries in a bowl and spoon over brandy.
2. Allow the fruit to stand for 1 hour.
3. Leave ice-cream at room temp to soften just slightly.
4. Beat the cream cheese until smooth.
5. Fold through the softened ice cream into cream cheese, then fold in fruit mixture, cinnamon and whipped cream.
6. Note: I line my bowl with glad wrap for easier removal, but it does not give a completely smooth effect.
7. Pour ice-cream into a wet 5 cup pudding basin or fancy mould and freeze overnight.
8. To serve: Invert ice-cream onto a serving plate.
9. Cover with a hot wet cloth to loosen, then carefully remove.
10. Garnish with extra whipped cream, chocolate curls and glace fruits just before serving.

fruit mincemeat, glace pineapple, blanched almond, glace cherries, cream cheese, chocolate ice cream, cinnamon, cream, cream, chocolate curls, glace fruit

Taken from www.food.com/recipe/christmas-ice-cream-pudding-469246 (may not work)