FOOD + DRINK
TRADITIONAL WITH A TWIST ! CONT .
Christmas Pudding Ice Cream Recipe by : Richard Bainbridge
Makes : 4-8 Portions
Method :
Make 24 hours in advance Ingredients :
For the custard :
• 285g double cream
• 100g caster sugar
• 140g milk
• 5 eggs yolk
• 85g brandy
For the flavouring :
• 200g of Christmas Pudding ( dropped roughly 1cm squares )
• 1 tbsp light brown sugar
• 20g salted butter
• 250g dark chocolate ( melted )
• 50g white chocolate ( melted )
• A handful of frozen raspberries
• Small sprig of mint
First make the custard : 1 . Pour the cream and milk into a heavy-based saucepan and bring slowly to the boil , remove from the heat and set aside to infuse .
2 . Whisk the egg yolks and sugar together in a large bowl .
3 . Gently re-heat the cream and milk mixture . As soon as it reaches boiling point , pour it on to the egg yolks and sugar , whisking all the time .
4 . Return the custard to the saucepan and , over a low heat , stir continuously until the custard thickens enough to coat the back of a spoon .
5 . Immediately remove the pan from the heat , then pass the custard through a fine sieve into a bowl .
6 . If you are not using it immediately , push a piece of cling film tightly down on top of the custard then another piece over the top of the bowl ; this will prevent a skin from forming .
Then : 7 . Place a frying pan on a medium heat , once hot add the butter and let foam , add the Christmas pudding and lightly roast off .
8 . Once golden , sprinkle the sugar all over the Christmas pudding and allow to caramelise .
9 . Remove from the pan and set to one side to cool .
10 . When the custard and Christmas pudding is cool , mix well together and allow to sit for at least 1 hour or overnight .
11 . Place in a freezer stirring every now and then until frozen .
12 . When frozen , using an ice cream scoop or your hands ball your ice cream to whatever size you would like , ( trying to make it as ball-like as possible ). Then dip into the warm chocolate and place back into the freezer
13 . Remove the ice cream ball from the freezer when cold , dribble a little of the white chocolate on the top of the ball , allow the chocolate to drip down the sides a little and place back in the freezer .
14 . Place the frozen raspberries in a bag and using a rolling pin crack the berries into pearls .
15 . When ready to serve , remove the ice cream ball from the freezer and place on top of some of your favourite crushed biscuits . Place 3 raspberry pearls on top with a small sprig of mint to represent the holly leaf .
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