Ice cream recipe for 8 people, takes only 15 mins; recipe has raisin, sultana, cherry, cranberry, brandy, muscovado sugar, cinnamon stick, ground ginger, nutmeg, caraway seed, clove, double cream, vanilla pod, egg yolk, golden caster sugar, oil, ginger, lemon, caster sugar, brandy and cranberry.
Christmas pudding ice cream
Course: Christmas pudding
Servings
10
servings
Prep time
15 mins
Ingredients
- Raisin: 85g raisins
- Sultana: 85g sultanas
- Cherry: 85g pack dried cherries
- Cranberry: 100g fresh or frozen cranberries
- Brandy: 6 tbsp brandy
- Muscovado Sugar: 2 tbsp dark muscovado sugar
- Cinnamon Stick: 2 cinnamon sticks, snapped in half
- Ground Ginger: 1/4 tsp ground ginger
- Nutmeg: 1/2 tsp freshly grated nutmeg
- Caraway Seed: 1/4 tsp caraway seeds
- Clove: 4 cloves
- Double Cream: 600ml pot double cream
- Vanilla Pod: 1 vanilla pod, split and seeds scraped out
- Egg Yolk: 3 large egg yolks
- Golden Caster Sugar: 100g golden caster sugar
- Oil: oil, for greasing the bowl
- Ginger: 6 ginger nut biscuits, broken into chunks
- Lemon: zest 1/2 lemon and 1/2 an orange
- Caster Sugar: 85g caster sugar
Directions
- Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
- For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
- Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
- Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
- For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.
