Christmas Pudding Ice Cream
Serves : 10 servings
Move over brandy butter, This Christmas Pudding Ice Cream is everything you need to accompany your festive treats this holiday season.
Ingredients
- 150 g Caster Sugar or Granulated Sugar
- 300 ml Double Cream or Heavy Cream
- 1 tsp Ground Cinnamon
- 1 tsp Mixed Spice
- 145 ml Full fat milk
- 75 ml Brandy Optional
- 300 g Christmas Pudding or Leftover Christmas Pudding
- 100 g Mincemeat
Instructions
To make the ice cream
- Add the double cream, caster sugar, ground cinnamon and mixed spice into a large mixing bowl, and using a balloon whisk, gently whisk together until the sugar has dissolved into the cream.150 g Caster Sugar, 300 ml Double Cream, 1 tsp Ground Cinnamon, 1 tsp Mixed Spice
- Add the full fat milk and brandy (if using) to the cream mixture and gently whisk together until combined.145 ml Full fat milk, 75 ml Brandy
- Add the fruit mincemeat to the mixture and mixture everything together until well combined.100 g Mincemeat
- Chop the Christmas Pudding into chunks, or crumble into pieces and add keep to one side until needed.300 g Christmas Pudding
If using an ice cream machine
- Pour the ice cream mixture into the ice cream bucket and churn the ice cream according to the manufacturer's instructions.
- When prompted, add in the Christmas Pudding chunks into the mixture and allow the churning to complete. You might wish to save some chunks to scatter over the top of the ice cream.
- When complete serve the ice cream or transfer to a freezer-proof container and freeze until required.
If churning the ice cream manually
- Pour the ice cream mixture into a shallow freezer-proof container and cover with a lid or clingfilm. Place in the freezer and freeze the mixture for 90 minutes
- Remove the ice cream from the freezer and whisk the mixture well to break up any chunks or ice crystals. Return the ice cream to the freezer for a further 90 minutes and then repeat. Repeat the whisking process three times until the ice cream is smooth.
- Add Christmas Puddings chunks after the final whisk, stirring them through until well combined and return to the freezer. Allow the mixture to freeze for at least 3-4 hours or overnight.
- When you’re ready to serve, let the ice cream soften slightly for 10-15 minutes before scooping.
Notes
How much ice cream will the recipe make?
The recipe will make approximately 750ml of ice cream. This works out at approximately 10-12 two scoop servings.
What should I store the ice cream in?
It's best to keep the ice cream in a container that will hold up to 1 litre. If you're churning by hand, a click-side style container works really well. I transfer my ice cream from my machine into these resuable ice cream tubs. They fit perfectly in the freezer drawer. Always remember to keep your ice cream covered with a lid to prevent ice crystals forming.
How long will the ice cream last for?
The Christmas Pudding ice cream will keep in the freezer for up to 3 months, but its best eaten within 1 month.
I don't have an ice cream machine, can I still make it?
Of course you can! The machine takes a lot of work out of the churning and prevents ice crystals forming so you have a super smooth texture, but you can still achieve this by hand. Just have a little patience. When your ice cream mixture is ready, pour into a freezer-proof container, cover and freeze for 90 minutes. Then remove the ice cream from the freezer, whisk with a hand mixer to break up any ice crystals and return the to the freezer. Repeat the process a further three times until the ice cream is smooth. Stir through any add-ins after the final whisk.
Nutrition
Serving: 1servingCalories: 279kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 82mgPotassium: 54mgFiber: 1gSugar: 33gVitamin A: 484IUVitamin C: 1mgCalcium: 68mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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