2L vanilla ice-cream
95g pure butter shortbread, roughly chopped
12 waffle cones, to serve
1 cup mixed dried fruit (Fruit medley)
75grams dried cranberries
1/4 cup dried diced figs
1/4 cup slivered almonds, toasted
1/2 tsp mixed spice
1/4 tsp ground cinnamon
1/4 cup brown sugar
2 tbs apricot jam
1/4 cup brandy
Place mixed fruit, cranberries, figs, almonds, spices, sugar, jam and brandy in a large glass or ceramic bowl. Stir until well combined. Cover and stand overnight, stirring occasionally. Place ice-cream in a large bowl. Stand for 10 minutes or until softened but not melted. Add fruit mince mixture and shortbread. Gently fold until just combined. Spoon into a 11 x 21cm (7cm deep) loaf pan and gently press to compact. Cover and freeze overnight or until firm. Remove from the freezer and stand for 3 minutes. Using an ice-cream scoop, scoop ice-cream and place in cones. Serve immediately.
