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WHISKY ICE CREAM WITH PINEAPPLE MINCEMEAT SAUCE

1 egg
1/2 sugar
1/4 tsp finely grated lemon rind
1 cup cream
1 cup milk
3 Tbs whisky

1 cup prepared mincemeat
1/2 cup pineapple juice

Place the egg, sugar and lemon rind in a blender or processor and
mix, until light and sugar is dissolved. Add the milk, cream and
whisky, blending until smooth. To prepare in an ice cream maker,
place the mixture into the churn and mix for about 35 minutes,
until frozen. Place in a covered container in the freezer, until
ready to serve. If preparing without a ice cream maker, place the
combined ingredients into a container in the freezer and freeze
until almost solid. Remove and whip until fluffy the refreeze.
Place in the refrigerator 10 minutes before serving to ensure the
ice cream is easier to scoop.

Combine the mincemeat with enough pineapple juice to give a sauce
consistency. Heat over a low heat or in the microwave. Serve hot
over the ice cream.

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