Christmas Pudding is always a must in our family we serve it after our Christmas Dinner and it is truly delicious with a nice rum or brandy sauce, ice cream or custard for that matter.
And leftover Christmas Pudding is truly scrumptious when made into an ice cream. I did mean to make this last year but never got round to it so this year I just did it.
I searched for a recipe online and found plenty of delicious ones but they all included making the pudding from scratch, but it wasn't long before I came across this recipe and in the process discovered a great British cooking website - Great British Chefs
Using leftover Christmas Pudding and I think Christmas Cake would work well too and a basic ice cream (custard) base this is delicious
Christmas Pudding Ice Cream
Ingredients
300ml milk
1/2 vanilla pod (split lengthways) or 1tsp of vanilla essence
6 egg yolks
125g caster/superfine sugar
250g Christmas Pudding, crumbled into pieces
Directions
1. Add the cream and milk to a saucepan and scrape in the seeds from the vanilla pod and add the scraped pod to the pan (or just add your vanilla essence and stir in)
2. Bring to a gentle simmer and remove from heat (if you have used a vanilla pod then the pan aside to infuse for 30 mins)
3. In a large bowl, whisk together the egg yolks and sugar until pale and smooth. Bring the milk and cream mixture back up to a gentle simmer.
4. Whilst slowly whisking the eggs, gradually add the milk/cream mixture to the eggs.
5. Once combined, return the mixture to the saucepan and over a low heat 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. Lay cling film directly on top of the custard, this prevents a skin from forming.
7. Once cooled I place the custard mixture in the fridge overnight to cool completely.
8. Next day or when your custard mixture is completely cool, churn the mixture in an ice cream maker or attachment (as per the instructions of your maker or attachment) stirring in the Christmas Pudding pieces once the mixture starts to thicken and freeze.
9. Transfer to containers and store in the freezer (4 to 5 hours) until ready to serve.
Egg yolks and sugar whisked together until pale and smooth
Adding the cream mixture to the eggs whilst slowly whisking to combine
Return combined mixture (custard base) to a pan and heat gently until you have a thin custard that coats the back of a spoon
Transfer to a bowl to cool completely, cover with clingfilm to prevent a skin forming, and cool overnight in the fridge.
Crumble the leftover Christmas Pudding into pieces.
And following the directions of your ice cream maker or attachment, as in my case, I have the ice cream bowl attachment for the Kitchenaid start to churn custard mixture.
Once the mixture starts to thicken and freeze, add in your Christmas Pudding, with the Kitchenaid attatchement, it advises to add your extras in during the last 5 mins of churning.
Transfer to bowls and freeze until ready to serve.
With the Kitchenaid ice cream bowl, once the ice cream is churned, the ice cream is soft serve ready, so it will need an extra 4-5 hours in the freezer to firm up.
Unfortunately we (4 adults) did manage to devour this ice cream within 2 days and all of us agreed it was truly delicious, hence why it didn't last long.
Try it some day you won't be disappointed.
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
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
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
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
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
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
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
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
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
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