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Ingredients:
1/2 litre vanilla ice cream
1/2 litre chocolate ice cream
1 tbsp chopped tutti frutti or cherries ( dried)
4 tbsp chopped mango
2 tbsp rum
125 ml whipped cream
3 tbsp chopped roasted almonds
dusting of cocoa and icing sugar
Method:
Fill a 7-8" cake tin with vanilla ice cream and then chocolate ice cream reserving three tbsp for top.
Fill centre with candied peel, mixed with mango, rum and cream.
Cover with remaining ice cream. Cover with foil and freeze over night.
Serve dusted with icing sugar and nuts.
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