Christmas ice cream

PT40M

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Ingredients

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Imperial

  • 200g of christmas pudding
  • 500ml of milk
  • 1 vanilla pod
  • 7 egg yolks
  • 250g of caster sugar
  • 300ml of double cream
  • 5 drops of vanilla essence
1
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
3
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
5
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
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