When I make a Christmas pud ice cream, I make home made clotted cream ice cream, using clotted cream from the farm up the road, or you can buy a really good quality one as JennieG suggests, then add a jar of homemade mincemeat which, of course has loads of fruit already soaked in alcohol in it. The problem with adding neat alcohol to ice cream in copious amounts is that it stops it freezing, but if it is alraedy in something else then it should be OK.