Fruit Cake Ice Cream

2 eggs
1/4 cup brown sugar
1 cup milk
1 cup cream
2 1/2 tablespoons marzipan, finely chopped*
1/2 cup finely chopped fruit cake
1 1/2 tablespoons brandy, sherry or rum

Beat eggs and sugar together in a large bowl. Bring milk and cream to simmering point in a saucepan. Pour onto the eggs in a slow steady stream, beating constantly, and continuing to beat until the mixture is very thick and light. Stir in the marzipan or ground almonds, then fold in the fruit cake and brandy, sherry or rum. Spoon the mixture into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Serves 6.

* 1 1/2 tablespoons ground almonds may be substituted.