Christmas Pudding Ice Cream Recipe

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 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 center.