For 8 people Preparation:Ice cream 20 minutes. Maceration time 1 hour Refrigeration:3 hours
500 g fresh cream, 3 egg yolks, 125 g caster sugar, 1 water glass of amber rum, 1 shot glass of white rum,
1 vanilla pod, 200 g currants, 250 g candied fruit (cherries, angelica, melons, etc.)
Cut the candied fruit into small dice and put them to macerate in a water glass of amber rum, adding the currants.
Meanwhile, prepare the ice cream:mix the sugar and the egg yolks, add the shot glass of white rum and the vanilla.
Put in the fridge for 1 hour then mix the ice cream with the maceration. Put back in the freezer for 2 hours.
Serve in individual cups.
Optional:It can be accompanied by a hot chocolate sauce.
Source:Good Desserts. Claire Mignieres
