INGREDIENTS

INSTRUCTIONS

Place the raisins in a bowl, cover with the rum and leave to soak
until required.  Meanwhile, blend the custard powder with 2 tablespoons
of the milk.  Warm the remaining milk in a saucepan. Whisk in the
custard mixture  until thoroughly mixed and continue to whisk over a
moderate heat  until the custard thickens.  Remove the pan from the
heat and sweeten to taste with the artificial  sweetener.  Cover with
damp greaseproof paper to prevent a skin forming and set  aside to
cool.  Carefully fold the whipped cream into the cooled custard. Turn
into a  900ml (1 1/2 pint) shallow freezerproof container and freeze,
uncovered, for 2 hours.  Scrape the mixture into a blender or food
processor and process well.  Transfer to a bowl and stir in the
cherries, raisins and rum, and  nuts.  Return to the container or a
bombe mould, cover and freeze for at  least 4 hours until solid.
Remove the ice cream from the freezer and allow to stand for at least
10 minutes before serving.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: <1mg
Sodium: 1.7mg
Potassium: 92.9mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 5.3g
Protein: 1.2g