Christmas Pudding Ice Cream recipe
information
All the nicest things that go into the Christmas pud - dried fruit, rum, port and spices ? are used in this unusual recipe. The ice cream mixture of eggs, sugar and cream is very luxurious and needs to be beaten twice while freezing to prevent ice crystals from spoiling the smoothness.
ingredients
The rich ice cream is flecked with red, green and gold of dried fruit and well laced with alcohol.
100 g (4 oz) mixed no-soak dried fruit
60 ml (4 tbsp) light or dark rum
30 ml (2 tbsp) port
grated rind and juice of 1 orange
450 ml (15 fl oz) fresh single cream
3 egg yolks
100 g (4 oz) caster sugar
150 ml (5 fl oz) fresh whipping cream
5 ml (1 tsp) ground mixed spice
60 ml (4 tbsp) light or dark rum
30 ml (2 tbsp) port
grated rind and juice of 1 orange
450 ml (15 fl oz) fresh single cream
3 egg yolks
100 g (4 oz) caster sugar
150 ml (5 fl oz) fresh whipping cream
5 ml (1 tsp) ground mixed spice
method
1. Mix the dried fruit, ram, port and orange rind and juice together, then set aside to marinate overnight.
2. Gently heat the single cream in a small saucepan to simmering point.
3. Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring continuously.
4. Strain the mixture into a medium heavy-based or double saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. Do not boil. This takes about 20 minutes. Set aside to cool.
5. Whip the cream until stiff, then fold into the cold custard with the dried fruit mixture and mixed spice.
6. Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.
7. Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.
8. Beat the mixture again, then turn into a 1.1 litre (2 pint) bombe mould, cover and freeze for a further
2 hours until firm.
9. Transfer to the refrigerator to soften for 30 minutes before serving. Turn out on to a cold serving plate.
2. Gently heat the single cream in a small saucepan to simmering point.
3. Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring continuously.
4. Strain the mixture into a medium heavy-based or double saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. Do not boil. This takes about 20 minutes. Set aside to cool.
5. Whip the cream until stiff, then fold into the cold custard with the dried fruit mixture and mixed spice.
6. Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.
7. Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.
8. Beat the mixture again, then turn into a 1.1 litre (2 pint) bombe mould, cover and freeze for a further
2 hours until firm.
9. Transfer to the refrigerator to soften for 30 minutes before serving. Turn out on to a cold serving plate.
serving amount
serves 4 - 6
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