I hope everyone had a Merry Christmas and a wonderful day 😀
I just wanted to drop in quickly to share this great recipe for using Christmas leftovers up. Which lets face it we all have. We have made too much food and bought far too many goodies from the shops. I know I am currently staring at a fridge full of goodies that desperately need using up. Thats where this homemade Christmas pudding ice cream comes into play.
For some reason the holidays bring out the desire to make far too many desserts, well it does in me 😉 And because it’s Christmas I made a massive Christmas pudding which I am struggling to get through.
I make the same mistake every year! I love Christmas pudding but I don’t want to be eating it for days on end, then, have to trow away half of it because we couldn’t get through it. Last year in the shops I saw Christmas pudding ice cream and it was really expensive and I thought, hey I could make that, and here it is 😀
It’s your basic rich and creamy vanilla ice cream with a cheeky shot of brandy and Christmas pudding added to it. You don’t have to use homemade Christmas pudding, a shop bought one will work just fine.
Because my Christmas pudding was already laced with alcohol and I added another shot of brandy my ice cream remained soft scoop consistency. This is because the alcohol stops it from freezing solid.
If you have a Christmas pudding that is alcohol free and don’t wish to add the extra brandy then your ice cream will freeze a little more solid and you will need to let it sit at room temperature for around 10 minutes before serving.
This is a very rich and creamy ice cream, and the flavour of Christmas pudding is in every spoonful, it really is like eating Christmas pudding covered in cream.
For my vanilla ice cream base I used the French cooked method I just feel a bit safer having my eggs cooked in my desserts. Though I am sure the booze in this would have counteracted anything nasty!!! Yes I make a very boozy Christmas pudding 😉
I am sure you all have wonderful ways of using up Christmas leftovers and I’d love to know what they are I am always on the look out for inspiration.
- 250 millitres semi skimmed milk (half fat), (1 cup and 2 teaspoons)
- 125 millitres double / heavy cream, (1/2 cup and 1 teaspoon)
- 1 whole vanilla pod - cut and seeds scraped out
- 1 tablespoon brandy, (Optional)
- 2 large egg yolks
- 90 grams sugar - caster (superfine) or granulated, (3/8 cup)
- a pinch fine sea salt
- 400 - 450 grams Christmas pudding, (approx. 15 ounces)
- You need to make your custard base first. In a medium sized saucepan place the cream, milk, vanilla seeds, empty pod and brandy if using and very gently heat it up until it is steaming but not boiling. You don't want it to boil because this will scramble your eggs when it is added to them
- While the milk and cream are warming up, whisk the egg yolks in a heat proof bowl together then add the sugar and whisk until pale. A couple of minutes should do it. I highly recommend using an electric whisk or stand mixer, especially for the next step.
- Once the cream and milk are all steamy, very slowly begin to pour it into the egg yolks whisking all the time. Keep pouring until all the cream milk mixture is incorporated.
- Then return the mixture to the pan and gently heat again over a low heat not allowing it to boil. Keep stirring until the mixture coats the back of your spoon.
- Pour the mixture in a heat proof bowl and place to one side at room temperature. Returning to it every 5 to 7 minutes to give it a stir to prevent a skin from forming. Once cooled to room temperature cover and place them in the fridge for at least 3 hours preferably overnight if you can.
- Its now time to churn your ice cream, in accordance with your manufactures guidance make your batch of ice cream. Remember to remove the vanilla pod before your start churning.
- In my KitchenAid ice cream bowl I have to attach the correct attachments turn them on then add the custard and churn for 20 to 25 minutes.
- While your ice cream in churning, take your Christmas pudding, which is approximately 4 slices and break it up into crumbs and small lumps.
- When your ice cream has finished in your ice cream maker, add in your Christmas pudding and churn for a few seconds until it is all well mixed together.
- Scoop into a tub and place in the freezer for at least a further 2 hours to harden up, then serve. This ice cream will keep in the freezer for up to 3 months.
- *Note* If you do not have an ice cream maker but still wish to give this ice cream a go. Once the custard has been made and cooled in the fridge for a few hours, place it in your ice cream tub and place in the freezer. Returning every 30 to 60 minutes to lightly whisk it with a fork to break up any ice crystals that are forming.
- Once it starts to solidify stir in your crumbled Christmas pudding. Return another few times to lightly whisk until you have a soft scoop consistency. Then leave to fully freeze.