Christmas pudding ice cream
Item 1 of 1
- medium
- 12
- 60 minutes
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
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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
SAVE RECIPE
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
- 6 egg yolks
- 125g of caster sugar
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
- 250g of christmas pudding, crumbled into pieces
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