Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
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.