Christmas pudding ice cream

A glorious way to make the most of leftover Christmas pudding. Stir it into thick vanilla custard to create a delicious ice cream. The ice cream can be served on its own or as one part of a more substantial festive dessert.

Dessert | Medium | Serves 12 | 60 minutes plus churning time

INGREDIENTS

  • 250g of christmas pudding, crumbled into pieces

  • 600ml of single cream

  • 300ml of milk

  • 1/2 vanilla pod, split lengthways

  • 6 egg yolks

  • 125g of caster sugar

EQUIPMENT

  • Ice Cream Maker

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METHOD


Add the cream and milk to a pan and scrape in the seeds from the vanilla pod. Add the scraped pod and place the pan over a medium-high heat

  • 600ml of single cream

  • 300ml of milk

  • 1/2 vanilla pod, split lengthways


Bring to a gentle simmer, then remove from the heat and set aside to infuse for 30 minutes


In a bowl, whisk the egg yolks and sugar until pale and smooth. Bring the milk and cream back up to a simmer

  • 6 egg yolks

  • 125g of caster sugar


While slowly whisking the eggs, gradually pour in the hot cream


Return the mixture to the saucepan. Place the pan over a low heat and stir continuously until you have a thin custard that coats the back of a wooden spoon


Remove the pan from the heat. Pass the custard through a fine sieve into a bowl and allow to cool completely, laying cling film directly on top of the custard to prevent a skin forming


Churn the custard in an ice cream maker, stirring in the Christmas pudding as the mixture begins to thicken and freeze. Store in the freezer until ready to serve

250g of christmas pudding, crumbled into pieces


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