Start by placing a stoneware casserole (I use a lasagne dish) in the freezer (unless you have an ice cream maker).

I don’t think this is the actual recipe I usually do for the ice cream part, but it’s what I’ve done this year.

Ice Cream Plum Pudding
1/2 cup sultanas
1/2 cup raisins (can be chopped)
1/4 cup brandy

600 mls thickened cream
2 egg yolks
1 egg
100 grams sugar
shake of cinnamon
shake of nutmeg
shake of mixed spice

50 grams slivered almonds
150 grams dark chocolate (grated, slivered, cut finely according to your preference)

Put the sultanas and raisins together with the brandy and leave to soak at least over night.
Whisk the eggs and sugar together (I would probably have used 3 eggs if not for the fact that I had 2 yolks) until light and fluffy. Mix in the cream and spices. Place in a saucepan over a low heat and stir until the mixture begins to coat the back of the spoon (or until the way the mixture flows as you stir it, changes). Remove from heat (and the hot saucepan) and allow to cool.
Stir through the fruit, nuts and chocolate and pour into your cold container. Allow to freeze for at least 8 hours.

Last year I know the custard was not properly cold when I stirred in the chocolate, and the effect was quite pleasing. This year I left it too long.
I feel fairly sure that the ice cream bit is wrong. It seems like a smaller quantity than usual. I’m fairly sure I’ve typically made a custard, but I’m just not sure which recipe I use. You’d think I’d write it down!