Christmas Pudding Ice Cream

I almost like this better than the pudding itself… so addictive.

300 grams leftover Christmas pudding

⅓ cup whisky, brandy or rum

½ teaspoon ground cinnamon finely grated zest 1 orange

1 litre good-quality vanilla bean ice cream

⅓ cup lightly toasted sliced almonds

EQUIPMENT: 1.5 litre-capacity freezer-safe container.

Crumble the pudding into a bowl and add the whisky, cinnamon and orange zest. Stir to combine and leave to soak for 20 minutes. Meanwhile, remove the ice cream from the freezer to soften.