Tutti Frutti Ice Recipe

220 g/1 small can of sliced peaches, drained, reserving the juice

2 eggwhites
60 ml/4 tbsp icing (confectioners') sugar

300 ml double (heavy) cream
50 g/2 oz raisins
50 g/2 oz sultanas (golden raisins)

25 g/1 oz chopped mixed (candied) peel
25 g/1 oz glace (candied) cherries, chopped
25 g/1 oz pistachio nuts, chopped

Method:

Puree about three-quarters of the peaches with 15 ml/1 tbsp of the syrup in a blender or food processor. Chop the remaining peaches. Whisk the egg whites until stiff. Whisk in the icing sugar. Whip the cream until peaking, then fold in the egg whites. Spoon half the mixture into a separate bowl. Fold the peach puree into one half. Run into a 900 ml pudding basin. Press a 600 ml/1 pt basin into the mixture so that it is squeezed up between the two basins to within 1 cm of the top. Freeze until firm.

Mix the chopped peaches with the remaining ingredients into the rest of the cream mixture. When the cream between the basins is frozen, half-fill the inner basin with hot water and leave for a few seconds before carefully lifting it out. Fill the centre of the ice cream with the mixed fruit mixture and level the surface. Cover with foil and freeze until firm. When ready to serve, dip the basin briefly in hot water, then turn out on to a serving plate.