1 litre tub frozen plain custard
⅓ cup jarred fruit mince
16 almond biscotti
- Place frozen custard in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Add fruit mince. Stir until combined.
- Divide mixture evenly among eight holes of two x 6-hole silicone muffin pans (1/2 cup-capacity). Freeze for at least 6 hours, or overnight until firm.
- Remove custards from pans. Place on serving plates. Serve with biscotti.