An Ice-Cream with all the flavours of a Christmas Pud & a kick of booze: what’s not to love about this delicious recipe! A fantastic alternative to Christmas Pudding which to be honest I find rather heavy, especially after the other festive treats.
A popular recipe at the moment, I had a version of this in the restaurant at Highgrove earlier this week. This version is tried and tested as it was devised by my father many years ago. The best part about it is that it is just as easy to make using Soya ice-cream, so perfect for those with a dairy intolerance.
December Recipe: Christmas Pudding Ice-Cream
Mix together in a bowl then cover closely & set aside for a few hours (or overnight):
60g sultanas 60g currants 60g raisins 120g chopped glace cherries 60g chopped mixed candied peel 30g chopped stem ginger ( or glace pineapple) 60ml BrandyWhen ready, soften 1 litre vanilla ice-cream (perfect for ice-cream straight from the shop!) then mix in your Brandied fruit, 150ml double cream, 25g toasted flaked almonds and 60g chocolate chips (these are optional as they go VERY hard in the ice-cream)
Spoon into a 1.8 litre (3pt) pudding basin, cover with freezer wrap & put in the freezer
When you are ready to serve: remove the wrap then dip the basin in hot (NOT boiling) water for 30 seconds, then tip out of the mould onto a plate. Dust with Sifted Cocoa Powder & let soften slightly before serving.
Easy Peasy! I’ve made some using sweetened dried cranberries for a change instead of the cherries… Although I am also toying with the idea of inventing a”stollen” ice-cream – boozy fruit, almonds & marzipan balls perhaps?
