Christmas Pudding and Brandy Sauce Ice Cream
Rich and creamy with all the sweet Christmassy flavour you associate with Christmas pudding in the form of an ice cream.
Servings: 8
Equipment
- small bowl
- balloon whisk
- saucepan
- baking parchment or cling film
- Ice cream maker
- spatula
- Plastic Freezer-safe container with lid (about 1litre capacity)
Ingredients
- 3 tablespoons cornflour level
- 300 ml (½pt) whole milk
- 75 g (3oz) caster sugar
- 4 tablespoons brandy
- 300 ml (½pt) double cream heavy cream
- 25 g (1oz) butter
- 125 g (4oz) cooked Christmas Pudding cold
Instructions
- Prepare your ice cream maker. Depending upon the type of ice cream maker you have, you may need to place the inner drum of the machine into the freezer the day before the ice cream is required. Follow your manufacturer’s instructions.
- Place 3 tablespoons of cornflour in a small bowl and whisk in a little of the 300ml milk to form a smooth paste. Pour the remaining milk into a saucepan and add 75g sugar. Then whisk in the cornflour mixture.
- Bring slowly to the boil, whisking constantly until the sauce thickens. Remove from the heat and stir in 25g butter until melted. Then add 300ml cream and 3 tablespoons of brandy. Pour the sauce into a jug or bowl and cover the sauce with a sheet of dampened baking parchment or cling film. Once cool enough place into the fridge to chill completely.
- Once the brandy sauce is cold, set up your ice cream maker. Turn the machine on and pour the sauce in. Churn the ice cream until it reaches a soft semi-frozen stage, the time duration for this will depend on each machine but as a guide ours took about 18 – 20 minutes.
- Using a spatula tip the ice cream into a plastic freezer safe container. Crumble 125g Christmas pudding into the brandy sauce and mix gently. Replace the lid and freeze the ice cream for about 2 -3 hours to firm up. If the ice cream has been frozen for longer than this you may need to remove the ice cream container from the freezer for 5 – 10 minutes to soften a little before scooping and serving.
- Enjoy!
Notes
Cook's Notes
It is important that you stir the sauce constantly when cookingto avoid lumps. Pay attention to the bottom and the sides of the pan to ensure it doesn't burn.
Store:
For up to 2 months