Line an 8-cup (2L) pudding basin with plastic wrap, allowing the sides to overhang. Place a large bowl in the freezer. Remove ice cream from freezer. Set aside for 5 mins to soften slightly.
Scoop ice cream into chilled bowl and add cinnamon, nutmeg and cloves. Using a large metal spoon, stir in spices without letting ice cream melt too much. Add mixed peel, ginger, cranberries, currants, sultanas, pistachios and almonds and fold through the ice cream. Spoon into lined basin and smooth the top. Cover with the overhanging plastic wrap and freeze for 8 hours or until firm.
Chill a serving platter in the freezer for 30 mins. Uncover ice cream. Turn onto frozen platter. Lift basin off, leaving the plastic wrap on the pudding. Freeze for 1 hour or until pudding is frozen to platter.
To make the dark brown sugar meringue, place egg whites in a clean, dry bowl. Use an electric hand mixer on medium-high speed to beat egg whites until foamy. Gradually add the sugar, beating well after each addition. Beat for a further 3-5 mins or until firm, glossy peaks form. Remove pudding from freezer and discard plastic wrap. Working quickly, use a large spoon to dollop meringue onto pudding. Spread to cover. Freeze for at least 1 hour or up to 1 day.
Using a kitchen blowtorch, torch meringue until browned all over. Freeze for 30 mins.
Meanwhile, to make the glazed cherries, place the cherries, sugar and lemon juice in a medium bowl. Toss to coat. Stand at room temperature, tossing occasionally, for 30 mins or until juices form. Toss to glaze cherries with juices.
Cut pudding into wedges. Top each slice with a spoonful of glazed cherries and serve immediately.