Marcello Tully's Christmas ice cream recipe is ideally suited to making the most of leftover Christmas pudding (though most cakes will work equally as well). Serve as a Boxing Day treat.
Split the vanilla pod lengthways with the tip of a sharp knife and scrape the inside to remove the seeds. Add both the pod and the seeds to a heavy-based saucepan with the milk and bring to the boil. Once boiling, remove from the heat and set aside - remember to remove the scraped out vanilla pod
1 vanilla pod
500ml of milk
2
In a separate bowl, whisk together the sugar and egg yolks until creamy in colour. Then, gradually whisk in the hot milk
Pour the mixture into a separate saucepan over a low-medium heat and keep stirring with a wooden spoon until the mix thickens in consistency enough to coat the back of the spoon. Do not allow to boil as the mix will curdle
4
Gently incorporate the crumbled Christmas pudding and continue to stir gently
Pour the contents of the pan into a large bowl and allow to cool slightly
6
Meanwhile, whip the double cream until soft peaks form and add to the bowl, along with the drops of vanilla essence
300ml of double cream
5 drops of vanilla essence
7
Churn in an ice cream maker, or if you do not have this piece of equipment, simply place the mix into the freezer and whisk every once in a while until it has frozen
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
