1. To make up the Mince Pie Sugar Syrup, place the sugar and water in a pan and bring to the boil until all the sugar has dissolved. You can either use a sugar thermometer to check that it has reached boiling point, or you can monitor it visually to check for bubbles. Be careful - this mixture is extremely hot!
2. Add all of the fruit and the mixed spice into the sugar syrup and allow to simmer for five minutes.
3. Take the pan off the heat and allow to cool a little. Then, using the Dualit 700W Hand Blender, gently blend the mixture slightly. Be sure to leave some of the fruit whole for both texture and flavour in your ice cream!
4. Pass the sugar and fruit mixture through a sieve into a clean bowl, using the back of a spoon to push it through.
5. Pour the syrup into a clean, sterilised jar or bottle.
6. Remove the tub of vanilla ice cream from the freezer and allow to soften a little. Then, add the fruit mix that is left in the sieve and using a fork, mix into the ice cream.
7. Place the ice cream back into the freezer until required.
8. Blind bake six deep filled pastry cases, or fluted mini flan tin using baking beans and parchment to keep the base flat. Once golden brown, remove from the oven and allow to cool.
9. When ready to serve, lightly dust a plate with cocoa powder, place the pastry case in the middle, take a large scoop of ice cream and place into the pastry case. Drizzle with a few teaspoons of the Mince Pie Sugar Syrup and serve immediately.

Top Tips

• The pastry cases can be made shallow or deep, depending on your preference.
• Try adding a tablespoon of custard to line the bottom of the pastry case before adding the ice cream for the traditional flavours of mince pie and custard.
• The ice cream can be made a few weeks in advance and stored in the freezer until ready for use.
• For a boozy twist, add alcohol to the top of the ice cream just before serving - alcohol does not freeze and will make the ice cream too loose.
• To keep it vegan, use vegan ice cream and filo pastry, or try making your own oat pastry.
• These can be made with filo, puff or shortcrust pastry.