Christmas ice cream

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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.

First published in 2015





  • Ice cream maker


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
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
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
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
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
First published in 2015

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.

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