This Christmas pudding ice cream recipe is a real crowd pleaser. Full of the flavours of Christmas, this unique Christmas pudding recipe idea will be a real treat for anyone who doesn’t like traditional Christmas pudding. It's a great showstopper to present to your family and friends during the festive season.
13 ingredients9 steps
Gluten Free
Vegetarian
Method
Step 1
Line a 1.2 litre pudding basin with cling film.
Step 2
Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.
Ingredients for this step
125gBillington's Unrefined Light Muscovado Sugar
50gUnsalted butter (softened)
175mlWater
Step 3
Place the mixed fruit, mixed spice and almond extract in a bowl, pour over brandy and leave to soak while making the ice cream mixture .
Ingredients for this step
275gDried mixed fruit
2 tspMixed spice
1 tspNielsen-massey almond extract
3 tbspBrandy
Step 4
Place the egg yolks in a large bowl, using an electric hand whisk, whisk the egg yolks until light and fluffy. Gradually pour in the sugar syrup, in a thin stream, whisking all the time.
Ingredients for this step
4Free range medium eggs (yolks only)
Step 5
Pour the mixture into the saucepan pan and whisk over a gentle heat until the mixture is as thick as double cream.
Step 6
Return the mixture to the bowl and beat until cold. The mixture should now be thick and like a mousse.
Step 7
Whip the cream to soft peaks then whisk in the egg yolk mixture until combined. Fold in the brandy soaked fruits and the almonds. Pour the mixture into the bowl and freeze overnight.
Ingredients for this step
450mlDouble cream
50gFlaked almonds (toasted)
Step 8
When ready to serve, tip out the ice cream from the bowl and peel off the cling film.
Step 9
Melt the chocolate and pour over the top of the pudding, dust with icing sugar and top with fresh berries. If not serving immediately return the pudding to the freezer.
Ingredients for this step
200gDark chocolate
1Handful of fresh berries
1 tbspSilver Spoon Icing Sugar
Ingredients
MetricImperial
125gBillington's Unrefined Light Muscovado Sugar
50gUnsalted butter (softened)
275gDried mixed fruit
3 tbspBrandy
2 tspMixed spice
1 tspNielsen-massey almond extract
4Free range medium eggs (yolks only)
450mlDouble cream
50gFlaked almonds (toasted)
175mlWater
For the Decoration
200gDark chocolate
1Handful of fresh berries
1 tbspSilver Spoon Icing Sugar
Utensils
1.2l pudding basin
Saucepan
Wooden spoon
Mixing bowl
Spatula
Freezer
Cling film
Nutritional information per 111g serving
Energy 463cal
Fat 32g
of which Saturates 18g
Carbohydrates 33g
of which Sugars 33g
Protein 4.8g
Salt 0.1g
2 Baker Ratings
Totally fabulous. Made this 3 times over the Christmas period, it was so good. Even those that don't like Christmas pudding will like this. It takes a bit longer to make than suggested but don't let this put you off trying it. Already been asked to make again next year.
Love this?
Made this ice cream today which is a bit of a labour of love but definitely worth it as it tastes absolutely great and well worth the effort in the end.
