Christmas pudding ice cream

Christmas pudding ice cream

Christmas pudding ice cream

Looks good and elegant for party

serves: 7

Ingredients of Christmas pudding ice cream

150g mixed dried fruit

80ml (1/3 cup) brandy

40ml (2 tbs) dark rum

1 orange, zested, juiced

500ml (2 cups) thin cream

250ml (1 cup) milk

1 vanilla bean, split

1 cinnamon stick

6 egg yolks

1/2 cup caster sugar

300ml thickened cream, lightly whipped

1/2 tsp mixed spice

Silver dragees* and crystallised rose petals*, to serve

Description of Christmas pudding ice cream

Place the dried fruit, brandy, rum, orange zest and juice in a bowl and set aside overnight to macerate.

The next day, place thin cream, milk, vanilla bean and cinnamon stick in a saucepan over medium-low heat until just simmering. Remove from heat and set aside for five minutes to infuse.

Meanwhile, place the egg yolks and sugar in a bowl and whisk until pale and thick. Strain the hot cream mixture over the egg yolks and whisk to combine. Clean pan and return mixture to low heat until it thickens and coats the back of a spoon. Transfer to a shallow container and leave to cool.

Once cool, fold in thickened cream, then freeze until frozen around edges. Beat with an electric beater. Re-freeze. Repeat twice more, folding in the macerated fruit and mixed spice during final beating, then place in moulds.

Freeze until firm. (Alternatively churn in an ice-cream machine following manufacturer's directions and adding the macerated fruit and mixed spice when almost finished churning, then place in dariole moulds and freeze until firm.)

To serve, dip base of each mould in warm water for a few seconds, then invert onto serving plates and garnish with dragees and rose petals.

Notes & tips for Christmas pudding ice cream

Begin this recipe the day before. You will need eight half-cup dariole moulds.

* Silver dragees are available from supermarkets. To make the crystallised rose petals, brush the petals of an insecticide-free red rose with a little eggwhite, then sprinkle with caster sugar. Set aside on a tray for 30 minutes to dry.

Source - taste.com.au