Serves 8 | Ice cream preparation: 20 minutes | Maceration: 1 hour | Refrigeration: 3 hours
Ingredients: 500 g fresh cream, 3 egg yolks, 125 g caster sugar, 1 glass amber rum, 1 shot glass white rum, 1 vanilla pod, 200 g currants, 250 g candied fruit (cherries, angelica, melon, etc.).
Dice the candied fruit and macerate with the currants in a glass of amber rum for 1 hour.
Meanwhile, prepare the ice cream base: whisk sugar and egg yolks until pale, then incorporate the white rum and seeds from the vanilla pod.
Chill the mixture for 1 hour, then fold in the macerated fruits. Freeze for 2-3 hours until firm.
Serve in individual cups. Optional: Pair with warm chocolate sauce for an extra indulgent touch.
Source: Good Desserts by Claire Mignieres
