This is so good and so easy! I got the recipe from a friend's son, who got it from Gemma's Bigger Bolder Baking. It's a bit like mincemeat, but I thought of spumoni when I tasted it. Go to the link to read more about how Gemma describes it.
1. Mix the mincemeat and let steep in fridge overnight. Stir together these ingredients, except for the liquor.
1 cup raisins
2/3 cup dried cranberries
1/4 cup pistachios or pecans, toasted and chopped
Grated zest of one lemon
Grated zest of one orange
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 cup orange juice
1/4 cup Cointreau, Grand Marnier, or brandy (optional)
2. Grease and line a 2 litre pudding basin with clingfilm, using enough so that it hangs well over the sides. (Translation for Americans: Use a steep-sided bowl or jello mold that will hold a little over 2 quarts, grease, and line with Saran Wrap).
3. Prepare the ice cream base:
Beat 2 cups cold heavy whipping cream in a stand mixer with the whisk attachment until stiff peaks form. Turn down the speed a bit and add a 14 oz. can of sweetened condensed milk, then turn up the speed and continue to whip until stiff peaks have formed again.
4. Put it all together and freeze:
Stir the mincemeat mixture into the ice cream base. Add the (optional) liquor now. Pour into the lined bowl. Tap on counter to release any bubbles. Cover and freeze 5-6 hours or preferably overnight.
5. Unmold and serve:
Remove pudding from the freezer, let sit for 15 minutes, invert onto a plate and leave for a further 15 minutes. Remove the bowl and clingfilm. Decorate with faux holly and sugared cranberries. Slice or spoon to serve.
Store in freezer for up to six weeks.
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