Christmas pudding ice cream

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 125
    g
    stoned prunes
  • 2
    oranges, juice only
  • 125
    g
    sultanas
  • 50
    g
    glacé cherries, quartered
  • 50
    g
    mixed chopped peel
  • 50
    g
    raisins
  • 60
    ml
    brandy
  • 250
    ml
    cream
  • 2
    ml
    each cinnamon
  • ground mixed spice
  • 4
    egg yolks
  • 50
    g
    flaked almonds, toasted
  • 250
    ml
    cream (extra), lightly whipped
  • holly to decorate
 

Method

 
1. Soak prunes in orange juice for three hours. At the same time, soak remaining fruit in brandy. 2. Place prunes and orange juice in a food processor and blend until smooth. Set aside. 3. Heat cream and spices to simmering point. Remove from heat. Beat egg yolks and sugar until pale and fluffy. 4. Beat in the spiced cream, return pan to cook, stirring continuously over very gentle heat until mixture thickens. Do not boil. 5. Remove from heat and fold in prunes and brandy-soaked fruits and almonds. Cool. 6. Fold in whipped cream. Spoon into one litre pudding bowl. Cover and freeze. Will keep for up to two months. TO SERVE Turn out ice cream onto a serving plate and place in the fridge for about 50 minutes to allow it to soften. Decorate top with holly.
 

Read more on: dairy
 

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