• 1 x 340g jar Rosebud Preserves Almond and Orange Mincemeat
• 600ml double cream
• 1 x 397g condensed milk (or condensed coconut milk)
• 4 tbsp brandy
• 1 vanilla pod 

Pour the double cream into a large bowl and whip to create soft peaks. 
Stir in the condensed milk, the brandy and only the seeds from the vanilla pod, until the mixture is smooth.
Add the mincemeat and gently fold in.

Transfer the ice cream into an airtight container and freeze for at least 6 hours or preferably overnight.

We usually enjoy ours as an evening treat with a crystallised ginger biscuit and an espresso.