MAKES 1.5L | PREP TIME 6 hrs | COOK TIME 4 mins | INGREDIENTS 5 | DIFFICULTY Capable Cook
Use up leftover Christmas pudding in this creamy ice cream. Superb!
600ml thickened cream
6 egg yolks
1/2 cup (110g) caster sugar
500g Christmas pudding, crumbled
1 Combine milk and 300ml cream in a saucepan over medium heat. Whisk egg yolks and sugar until thick and pale. As soon as cream mixture starts to bubble around the edge, pour it into the yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3-4 minutes until slightly thickened and smooth. Remove from heat and set aside to cool.
2 Meanwhile, whisk remaining 300ml cream to soft peaks. Fold cream and crumbled pudding into cooled custard. Chill until cold. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
3 Transfer to a container and freeze for 4 hours or until firm.