Best Christmas Pud Ice Cream Recipes

Ice-Cream Christmas Pudding image

Provided by JustJanS

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
90 g glace cherries, quartered
45 g glace apricot, chopped
45 g glace pineapple, chopped
2 teaspoons finely chopped glace ginger
2 teaspoons grated orange rind
2 tablespoons Grand Marnier
1 tablespoon brandy
2 liters vanilla ice cream, softened
1/4 cup chocolate chips
1/2 cup chopped pecans
1/4 cup water
1/4 cup cocoa powder, sifted
60 g butter
2 tablespoons soft brown sugar
105 g dark semi-sweet chocolate, chopped
1 tablespoon brandy

Steps:

Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
Using a spoon, break up the ice-cream in a large bowl.
Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
Line a 9-cup capacity pudding basin or bowl with plastic wrap.
Spoon in the ice-cream mixture; smooth the surface.
Cover with Plastic wrap; freeze over night.
To serve, unmould and cut into wedges.
Serve with chocolate sauce.
Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
Remove from the heat and add the chocolate.
Stir until chocolate has melted and mixture is smooth; stir in brandy.

Nutrition Facts : Calories 664, Fat 32.7, SaturatedFat 14.9, Cholesterol 78.1, Sodium 191.4, Carbohydrate 88.5, Fiber 7, Sugar 55.9, Protein 8.1

Leftover Christmas Pudding Ice Cream image

Provided by PetsRus

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 eggs, separated
4 ounces caster sugar (fine sugar)
4 -6 ounces left-over christmas plum pudding (more if you prefer)
2 -3 tablespoons rum (brandy or orange liquer)
300 ml double cream

Steps:

Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.

Nutrition Facts : Calories 463.1, Fat 33.3, SaturatedFat 19.2, Cholesterol 316.3, Sodium 99.1, Carbohydrate 30.9, Sugar 28.8, Protein 7.9