• 1 pound dried mixed fruit, chopped
• Port for soaking
• 1/4 cup sugar
• 2/3 cup water
• 4 large egg yolks
• 2 cups heavy (whipping) cream
• 1 teaspoon vanilla extract
• 1 cup almonds, toasted
The day before making the ice cream, combine the dried fruit in a glass bowl
and pour in enough port to cover. Cover and let soak overnight at room temperature.
In a saucepan over medium heat, combine the sugar and water and bring to a
gentle boil. Cook for 4 to 6 minutes, or until the sugar dissolves and begins
to get syrupy. In a medium bowl, beat the egg yolks with an electric mixer until
light and fluffy. Slowly stir the syrup into the yolks. Beat until the mixture
thickens to a mousse-like consistency.
In a small bowl, whip the cream with an electric mixer until soft peaks form.
Fold the whipped cream and then the vanilla into the mousse. Fold in the soaked
fruit and almonds. Pour the mixture into a 5- or 6-cup pudding mold or metal
bowl, cover with plastic wrap, and freeze until firm, preferably overnight.
To serve, dip the mold or bowl into warm water to loosen, then invert onto
a serving plate. Using a knife that’s been dipped into hot water, cut
the pudding into slices.
Serves 6 to 8