Christmas Pudding Ice-Cream
Ice-cream at the end of a rich Christmas meal makes a refreshing change and the ingredients in the traditional Christmas pudding make a scrumptious and colourful ice-cream. In this recipe I use a pudding mould but for individual puddings dariole moulds work brilliantly.
1 single pudding (8 portions) or 8 individual Christmas puddings
Prep: 20 minutes (plus at least 8 hours to macerate fruit and 5 hours for ice-cream to set)
- 100g sultanas
- 100g currants
- 100g glaced red and green cherries
- 50g candied peel
- 100ml brandy
- 4 eggs, separated
- 150g caster sugar
- 600ml double cream
- 2 tsp instant coffee disolved in 1 tbsp boiling water and left to cool
- 50g raisins or dried cranberries soaked for a minimum of 4 hours in 30ml of brandy
- mint leaves to garnish
Fruit: Place all the dried fruit in bowl, pour over the brandy and leave to macerate for at least 8 hours.
Ice-Cream: Whisk the egg yolks and sugar together until creamy. Whisk the double cream or whipping cream in a bowl with the cooled coffee until whipped. Stir the cream into the egg yolks and sugar until well distributed. In a clean separate bowl whisk the egg whites until stiff. Carefully fold the egg whites in with the cream eggs, retaining the egg whites volume. Finally fold in the fruit mixture so that it is well distributed.
To Freeze: Pour the mixture into 1 pudding container or 8 dariole moulds, cover with cling film and freeze for at least 5 hours until set.
To Serve: Remove the ice-cream from the freezer and dip the mould or moulds in hot water and turn out. Garnish with soaked raisins or cranberries and mint leaves to resemble holly with berries. Serve