CHRISTMAS PUDDING ICE CREAM

Christmas pudding ice cream image

Impress your guests with this showstopping Christmas dessert, which can be made up to one month ahead

Provided by Good Food team

Categories Dessert

Time 12h

Number Of Ingredients 21

Ingredients

85g raisins
85g sultanas
85g pack dried cherries
100g fresh or frozen cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
2 cinnamon sticks, snapped in half
¼ tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp caraway seeds
4 cloves
600ml pot double cream
1 vanilla pod, split and seeds scraped out
3 large egg yolks
100g golden caster sugar
oil, for greasing the bowl
6 ginger nut biscuits, broken into chunks
zest ½ lemon and ½ an orange
85g caster sugar
2 tbsp brandy
100g fresh or frozen cranberries

Steps:

Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.

Nutrition Facts : Calories 675 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 55 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium