Christmas Pudding Ice Cream
All the nicest things that go into the Christmas pudding - 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.
Ingredients
Serves: 4-6
110 Gram Mixed no-soak dried fruit (4 oz)
4 Tablespoon Light or dark rum
2 Tablespoon Port
1 Orange, zest and juice
450 ml Single cream (3/4 pint)
3 Egg yolks
110 Gram Caster sugar (4 oz)
150 ml Whipping cream ( 1/4 pint)
1 Teaspoon Ground mixed spice
Method
Mix the dried fruit, rum, port and orange zest 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 bowl until pale and thick. Gradually pour on the hot cream, stirring continuously. Strain the mixture into a heavy-based 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 whipping 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. 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.
For more recipes like this visit the Great British Kitchen website