Christmas pudding ice cream is a unique treat to make with friends or serve at a holiday party. Add paper crowns for a proper British affair (fun UK poppers with small toys, goodies and crowns inside can be found here from the English Tea Store).
According to the BBC and traditional British chefs, we are already a bit late to make a real British Christmas pudding. It takes many ingredients and months of adding branding, letting it seep, adding more brandy… and repeat. If you would like to get a head start on next year’s holiday, a great recipe can be found here in the BBC’s food section. Or there is a low fat recipe here from Essentially England.
If you would like a more immediate experience of a Christmas pudding, as it as an ice cream mix in! (Our ice creams in the store don’t generally have eggs – this one is to make at home!)
4 egg yolks
1/2 pint milk
1/2 pint double/heavy cream
4 oz sugar or caster sugar
2 teaspoons vanilla extract
8 oz Christmas Pudding (cooled and crumbled)
Scald the milk (bring slowly up to boiling point in a saucepan).
Separately, mix together the egg yolks and sugar until thick. Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens – do not boil to avoid curdling. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold, stir in the cream and vanilla extract, add the crumbled Christmas Pudding and then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.