Christmas Pudding Ice Cream

1 liter rich vanilla ice cream
1 liter caramel swirl ice cream
1 1/2 cups mixed dried fruit
1 cup mixed glaze fruit chopped
1/2 cup whole unblanched almonds -- roasted and chopped
1/2 cup whole hazelnuts roasted and chopped
1 teaspoon ground cinnamon
seasonal fruits -- such as
blueberries, and cherries

Remove the ice cream from the freezer approximately 30 minutes before
using. It should have a soft folding consistency but not be fully melted.
Place in large mixing bowl. Using a metal spoon, fold in the dried fruits,
nuts and cinnamon. Spoon mixture into an 8 cup fluted or straight sided
ring tin or mold. Store covered with plastic wrap in the freezer for
several hours or until firm. Cover a flat tray with plastic wrap, turn ice
cream out of the mold onto a tray and re-freeze overnight. Remove the
Christmas pudding from the freezer 15 minutes before serving. To serve:
place the pudding onto a serving plate (a flat bottomed plate is best) and
pile berries, like blueberries, strawberries, cherries and loganberries into the centre.