Christmas pudding ice cream - recipe

Christmas pudding ice cream

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  1. 1

    Line a 1 litre (2 pt) pudding basin with cling film.

  2. 2

    Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.

    For this step you'll need:

    • 125g Unrefined light muscovado sugar
    • 50g Butter (unsalted)
    • 175ml Water
  3. 3

    Place the mixed fruit, mixed spice and almond extract in a bowl, pour over brandy and leave to soak while making the ice cream mixture .

    For this step you'll need:

    • 275g Dried mixed fruits
    • 2tsp Mixed spice
    • 1tsp Almond extract
    • 3 tbsp Brandy
  4. 4

    Place the egg yolks in a large bowl, using an electric hand whisk, whisk the egg yolks until light and fluffy. Gradually pour in the sugar syrup, in a thin stream, whisking all the time.

    For this step you'll need:

    • 4 Egg yolk(s) (free range)
  5. 5

    Pour the mixture into the saucepan pan and whisk over a gentle heat until the mixture is as thick as double cream.

  6. 6

    Return the mixture to the bowl and beat until cold. The mixture should now be thick and like a mousse.

  7. 7

    Whip the cream to soft peaks then whisk in the egg yolk mixture until combined. Fold in the brandy soaked fruits and the almonds. Pour the mixture into the bowl and freeze overnight.

    For this step you'll need:

    • 450ml Double cream
    • 50g Almonds (flaked) toasted

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