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Christmas pudding ice-cream
Christmas pudding ice-cream
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Prep Time:
930 minutes
Cook Time:
10 minutes
Total Time:
940 minutes
Festive Christmas pudding ice cream, a cool twist for a warm December.
Ingredients:
  • 1 cinnamon stick
  • 6 egg yolks
  • 150g mixed dried fruit
  • 80ml (1/3 cup) brandy
  • 40ml (2 tbsp) dark rum
  • 1 orange, zested, juiced
  • 500ml (2 cups) thin cream
  • 250ml (1 cup) milk
  • 1 vanilla bean, split
  • 107.50 gm caster sugar
  • 300ml thickened cream, lightly whipped
  • 1.25 gm mixed spice
  • Silver dragees*, to serve
  • Crystallised rose petals*, to serve
Instructions:
  • In a bowl, combine the dried fruit with brandy, rum, orange zest, and juice. Let it sit overnight to develop rich flavors.
  • The following day, gently heat thin cream, milk, vanilla bean, and cinnamon stick in a saucepan over medium-low heat until it simmers. Remove from heat and let it sit for five minutes to infuse the flavors.
  • In a bowl, whisk together the egg yolks and sugar until pale and thick. Pour the hot cream mixture through a strainer into the egg yolks and whisk to combine. Cook the mixture over low heat until thickened and it coats the back of a spoon. Transfer to a shallow container and let it cool.
  • After cooling, gently mix in the thickened cream and freeze until edges are frozen. Use an electric beater to blend, then freeze again. Repeat this process two more times. For the final beating, fold in the macerated fruit and mixed spice. Transfer mixture into molds.
  • Place the mixture in the freezer until it is set and firm. If you prefer a creamier texture, use an ice-cream machine following the manufacturer's instructions. Add the macerated fruit and mixed spice towards the end of churning, then transfer the mixture to dariole moulds and freeze until firm.
  • For serving, briefly dip the base of each mold in warm water, then flip onto plates and decorate with dragees and rose petals.

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