In a large bowl, mix cornflour with a small amount of the soya milk to form a paste.

Combine the remaining soya milk, vanilla pod, sugar, vegetable oil, and chocolate in a saucepan.

Gently heat the mixture until it reaches boiling point.

Pour the hot mixture over the cornflour paste and stir until well combined.

Return the mixture to the saucepan and bring it to a boil, stirring constantly.

Remove the saucepan from the heat, cover, and let it cool completely.

Once cooled, remove the vanilla pod and liquidize the mixture.

Pour the mixture into a freezer-proof container and freeze until the edges are solid.

Whisk the mixture thoroughly and return it to the freezer.

Repeat the freezing and whisking process one more time.

During the second whisking, incorporate the glace cherries, mixed peel, raisins, toasted flaked almonds, and rum or brandy.

Freeze the ice cream until it is completely solid.

Remove the ice cream from the freezer approximately 1 hour before serving to allow it to soften.