Brandy Christmas Pudding Ice Cream, decadant, indulgent and perfect on it's own or with your Christmas pudding or mince pies...
INGREDIENTS
(Serves 6)
500ml double cream
250ml jersey gold top milk
100g un-refined sugar
3 large egg yolks
pinch of salt
Christmas pudding
Place the cream, milk and sugar in a pan and scald, (this means bring up to heat but do not boil). Take off the heat and leave to cool for a couple of minutes. Whisk the egg yolks with the salt. Pour the slightly cooled milk on to the eggs whisking all the time, return the custard back to the pan and on a low heat cook until the mixture thickens slightly and covers the back of a spoon, don't be tempted to rush this stage, it will take approx 4 minutes, and if you turn your heat up to high you risk turing the custard into scrrambled eggs.
Remove from the heat and leave to cool for approx 1 hour.
Pour your custard into your ice cream maker and churn for 20-30 minutes until soft firm peaks. Crumble in your Christmas pudding and mix well, pour into a tub and place in the freezer to finish setting, this will take a couple of hours. Enjoy with a warm christmas pudding, mince pies or on it's own.
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