Stollen is a traditional German Christmas fruit bread. In this variation, an ice cream is made that tastes like the bread but is creamy and luscious like egg nog.
I made this with dried cranberries instead of raisins. It makes a beautiful dessert served with orange sauce or chocolate-coated fresh pineapple.

Recipe adapted from www.cuisine.at

Ingredients:

• 200 grams / 7/8 cup of sugar
• 50 ml / 1/7 fl oz. of milk
• 3 egg yolks
• 3 whole eggs
• 60 grams / ¼ cup chopped cranberries
• 120 grams / ½ cup finely chopped mixed candied orange/lemon/lime peel
• 75 grams / 1/3 cup of chopped pecans and unsalted blanches almonds
• 1 TBSP dark rum
• 750 ml / 3 cups whipping cream
• 1 tsp of powdered gingerbread seasoning
• Mixed powdered sugar and cocoa for sprinkling as decoration

Putting it all together:

• Place the candied peel, the chopped nuts and cranberries in a bowl and add the rum. Let sit to marinate until needed.
• Pour the sugar into a pot and melt it over medium heat to caramelize. Remove the pot from the heat, let it cool somewhat and add the milk and return it to the heat stirring continuously until the caramel has totally melted.
• Whisk the eggs and the egg yolks together in a large metal bowl until they are frothy and add the caramel milk stirring slowly all along.
• Place the bowl over a “bain marie” (simmering pot of water) and stir it continuously until it is thickened and frothy. Take care that it doesn’t curdle by stirring continuously, preventing the water from boiling, and the bowl bottom from touching the water directly.
• Take the bowl out of the water and place it in cool water or on ice and stir until it has cooled down and thickened. Add the gingerbread seasoning and the marinated fruit. Sir to combine.
• Line 1-2 loaf pans or 1 Stollen baking pan (if you have one) with plastic wrap or foil.
• Whip the cream until stiff and fold it into the egg/caramel mixture.
• Fill the loaf or Stollen pan, cover it with foil and freeze it. For at least 6 hours.
• If using the Stollen pan it needs to be propped up so that the open side is up during filling and freezing.
• To serve, run a knife around the sides of the pan(s). Invert the loaf pan onto a serving plate. Place a wringed-out hot dishtowel over the pan to warm up the ice cream enough for it to slide out of the pan. Remove the pan and the foil, cut into cake-like slices and sprinkle with the mixed powdered sugar and chocolate powder.
• Serve with orange and/or chocolate or other fruit sauce or chocolate covered pineapple.