Whisky Ice Cream with Pineapple Mincemeat Sauce

Place the egg, sugar and lemon rind in a blender or processor and mix, until light and sugar is dissolved. Add the milk, cream and whisky, blending until smooth. To prepare in an ice cream maker, place the mixture into the churn and mix for about 35 minutes, until frozen. Place in a covered container in the freezer, until ready to serve. If preparing without a ice cream maker, place the combined ingredients into a container in the freezer and freeze until almost solid. Remove and whip until fluffy the refreeze. Place in the refrigerator 10 minutes before serving to ensure the ice cream is easier to scoop. Combine the mincemeat with enough pineapple juice to give a sauce consistency. Heat over a low heat or in the microwave. Serve hot over the ice cream.