Christmas Pudding Ice Cream
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.
- 4 oz mixed no-soak dried fruit
- 4 tbsp light or dark rum
- 2 tbsp port
- grated rind and juice of 1 orange
- 15 floz fresh single cream
- 3 egg yolks
- 4 oz caster sugar
- 5 floz fresh whipping cream
- 1 tsp ground mixed spice
- Mix the dried fruit, ram, port and orange rind and juice together, then set aside to marinate overnight.
- Gently heat the single cream in a small saucepan to simmering point.
- Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring continuously.
- 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.
- Whip the cream until stiff, then fold into the cold custard with the dried fruit mixture and mixed spice.
- Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.
- Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.
- 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.
- Transfer to the refrigerator to soften for 30 minutes before serving. Turn out on to a cold serving plate.
Calories: 729 kcal
Carbohydrates: 56 g
Protein: 7 g
Saturated Fat: 31 g
Cholesterol: 320 mg
Sodium: 62 mg
Potassium: 406 mg
Fiber: 4 g
Sugar: 45 g
Vitamin A: 1939 IU
Vitamin C: 19 mg
Calcium: 181 mg
Iron: 1 mg