Christmas pudding ice cream

servings 12
60 minutes

Ingredients

  • 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

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