Ingredients
Method
1.Roughly chop the fruit and place in a bowl. Stir in ¼ cup liqueur and stand, covered, for several hours or overnight. Finely chop the Vienna peanuts, place in bowl and set aside. Line a 20cm-deep round cake pan with enough plastic wrap to cover base and extend over sides of pan.
2.Sprinkle half the chopped Vienna peanuts over base of lined pan. Place ice-cream into a large bowl, allow it to soften slightly then stir in the liqueur-soaked fruit. Spread ice-cream evenly over peanut layer then sprinkle with remaining peanuts. Cover cake with plastic wrap and return to freezer overnight.
3.Combine brown sugar and light cream in medium saucepan, stir over heat then bring to the boil. Reduce heat, simmer uncovered for 3 minutes. Remove from heat and stir in remaining liqueur. Lift ice-cream cake from pan, remove plastic lining and transfer cake to a serving plate. Cut cake into wedges and serve with warm or chilled caramel sauce.
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