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Place the dried fruit, rum, port and orange zest and juice in a bowl, allow to marinate overnight.
Gently heat the single cream in a small saucepan to simmering point, do not boil. Whisk the egg yolks and sugar together until pale and thick. Gradually pour on the hot cream, stirring continuously. Strain the mixture into a heavy-based saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. Do not allow to boil. Set aside to cool.
Whip the whipping cream until stiff. Fold into the cold custard with the dried fruit mixture and mixed spice. If using an ice cream maker follow the manufacturer's instructions. Or, pour into a shallow freezer container, cover and freeze for about 3 hours. Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours. Beat the mixture again, then turn mould, cover and freeze for a further 2 hours until firm. Transfer to the refrigerator to soften for 30 minutes before serving. Turn out before serving.
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