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Christmas Pudding Ice-cream

CHRISTMAS PUDDING ICECREAM

ISSUE 3 | CHRISTMAS

THIS DELICIOUS RECIPE RE-INVENTS THE TRADITIONAL CHRISTMAS PUDDING FOR AN AUSTRALIAN SUMMER…

RECIPE BY:

DO THE HONOURS

STYLING BY:

KAREN LOCKE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

DESIGN & LAYOUT BY:

VERVE DESIGN

INGREDIENTS
600ml thickened cream
375g crème fraîche
2 tsp cinnamon
½ tsp each ground cloves and finely grated nutmeg
1 vanilla bean, scraped seeds only
250g Christmas pudding, coarsely crumbled
30ml sweet sherry
9 egg yolks
250g raw caster sugar
100g glacé apricot, finely chopped

method

1. Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.

2. Place Christmas pudding on a tray, drizzle with 30ml sherry and set aside.

3. Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), transfer to an electric mixer and whisk until cool (2-3 minutes).

4. Fold in cream mixture, then fold in soaked Christmas pudding and glacé apricot, transfer to a 2½ litre-capacity container.

5. Freeze until firm (6 hours-overnight).