|Milk||1 Pint (600 Milliliter)|
|Egg yolks||6 (Size 3)|
|Caster sugar||4 Ounce (100 Grams)|
|Medium sweet sherry||3 Tablespoon|
|Whipping cream||1 Pint, lightly whipped (600 Milliliter)|
|Dark chocolate||3 Ounce, melted (75 Grams)|
|Chocolate chips||1 Ounce (25 Grams)|
|Raisins||2 Ounce (50 Grams)|
|Sultanas||2 Ounce (50 Grams)|
|Chopped mixed peel||1 Ounce (25 Grams)|
|Glazed cherries||1 Ounce, washed, dried and chopped (25 Grams)|
|Angelica||1 Ounce, washed, dried and chopped (25 Grams)|
Set freezer to rapid-freeze 2 hrs before making ice-cream.
Warm the milk to blood heat in a pan, remove from heat.
Beat the egg yolks with the sugar until pale and creamy, then beat in the milk.
Strain into a clean pan, then cook over a gentle heat until mixture thickens and coats the back of a wooden spoon.
Pour into a container and freeze for 1 1/2 hrs, stirring occasionally.
Place mixture in a bowl and fold in the sherry and whipped cream.
Spoon a quarter of the mixture into a small bowl, then add melted chocolate and stir thoroughly.
Fold in chocolate chips, then pour into a small container and freeze.
Add dried fruit, peel, cherries and angelica to the remaining mixture, then freeze for a further 40 mins.
Remove both mixtures from freezer, beat well, then freeze the chocolate icecream again.
Place the white ice-cream into a 2/2 pint/1.5 litre pudding basin, moulding the mixture around the sides and bottom of the bowl and hollowing out the centre.
Return to the freezer for a further 1 hr.
Remove chocolate ice-cream from freezer and allow to soften slightly, then use to fill the hollow in the centre of the white ice-cream.
Smooth the top, cover, then freeze until required.
(Don't forget to turn freezer setting back to its normal temperature.) Before serving, allow to soften for about 30 mins in the fridge.