Christmas pudding ice cream

Kather's Kitchen Christmas pudding ice cream

 

Here’s a delicious, seasonal recipe to try over Christmas. You don’t need any special equipment to make it but it looks fantastic if you replicate the Christmas pudding shape by using a large pudding mould or several small ones.

It’s a great recipe to use if you’re entertaining over Christmas as people always love how it looks – plus it tastes sensational!

Serves 6-8 people

  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • 5 tbsp brandy
  • 50g currants
  • 50g raisins
  • 50g dried cherries, chopped
  • 50g dried apricots, chopped
  • 45g mixed peel
  • 30g crystalised ginger, chopped
  • 500ml fresh custard
  • 300ml double cream
  • 2 tbsp honey
  • some redcurrants for garnishing
  • - Mix the spices into the brandy and leave to infuse for 30 minutes.
  • - Pour the liquid over the mixed fruits and leave to soak for 2 hours.
  • - Mix the cream, custard and honey then add the soaked fruits and mix well.
  • - Pour into an ice cream churner and churn for 15 minutes.
  • - If you haven’t got an ice cream churner, pour the ice cream mixture into a freezer proof bowl and put into the freezer for about 45 minutes until the edges are starting to freeze. Take it out, give it a vigorous stir then put it back in the freezer for an hour. Repeat 2 or 3 times until you have a smooth, soft scoop ice cream.
  • - Transfer to a pudding bowl or individual pudding moulds and freeze.
  • - When ready to serve, dip the moulds into hot water, turn out onto plates, put two holly leaves on the top alongside 2 or 3 redcurrants.

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