Christmas pudding ice cream

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.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

  • 250g of christmas pudding, crumbled into pieces
  • 600ml of single cream
  • 300ml of milk
  • 1/2 vanilla pod, split lengthways
  • 6 egg yolks
  • 125g of caster sugar

Equipment

  • Ice cream maker

Method

1
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
2
Bring to a gentle simmer, then remove from the heat and set aside to infuse for 30 minutes
3
In a bowl, whisk the egg yolks and sugar until pale and smooth. Bring the milk and cream back up to a simmer
4
While slowly whisking the eggs, gradually pour in the hot cream
5
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
6
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
7
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
First published in 2015
share recipe:

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.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Load more