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Soak the dried fruit in the limoncello for 10 minutes.
Spoon the mincemeat into a pan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello, then leave to cool.
Whip the double cream to soft peaks. Fold in the candied peel and ginger, then finely grate in the lime and clementine zest. Spike the cream with a few drops of the clementine juice.
Scoop balls of ice cream into serving bowls and top each with a spoonful of the mincemeat mixture. Top with dollops of cream, then crumble over the meringue. Keep layering until all the bowls are full or you’ve used up all the ingredients.
Pick and tear over the mint, then serve with a glass of ice-cold limoncello!