A glorious way to make the most of leftover Christmas pudding, Galton Blackiston stirs it into thick vanilla custard to create a delicious ice cream. The ice cream can be served on its own or as one part of a more substantial festive dessert.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
Add the cream and milk to a pan and scrape in the seeds from the vanilla pod. Add the scraped pod and place the pan over a medium-high heat
600ml of single cream
300ml of milk
1/2 vanilla pod, split lengthways
Bring to a gentle simmer, then remove from the heat and set aside to infuse for 30 minutes
In a bowl, whisk the egg yolks and sugar until pale and smooth. Bring the milk and cream back up to a simmer
6 egg yolks
125g of caster sugar
While slowly whisking the eggs, gradually pour in the hot cream
Return the mixture to the saucepan. Place the pan over a low heat and stir continuously until you have a thin custard that coats the back of a wooden spoon
Remove the pan from the heat. Pass the custard through a fine sieve into a bowl and allow to cool completely, laying cling film directly on top of the custard to prevent a skin forming
Churn the custard in an ice cream maker, stirring in the Christmas pudding as the mixture begins to thicken and freeze. Store in the freezer until ready to serve