Easy Christmas Pudding Ice Cream Food

EASY CHRISTMAS PUDDING ICE CREAM

Steps:

• Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
• In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.

ICE-CREAM CHRISTMAS PUDDING

Steps:

• Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
• Using a spoon, break up the ice-cream in a large bowl.
• Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
• Line a 9-cup capacity pudding basin or bowl with plastic wrap.
• Spoon in the ice-cream mixture; smooth the surface.
• Cover with Plastic wrap; freeze over night.
• To serve, unmould and cut into wedges.
• Serve with chocolate sauce.
• Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
• Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
• Remove from the heat and add the chocolate.
• Stir until chocolate has melted and mixture is smooth; stir in brandy.

SHOW-STOPPING CHRISTMAS ICE CREAM PUDDING

Steps:

• Combine almonds, glacé cherries, mixed peel, dried fruit, rum, mixed spice, cinnamon and nutmeg in a large mixing bowl. Stir well, cover and allow to soak and chill for a 2-3 hours in the fridge. Optional: Stir once or twice in between to make sure everything is coated well with the spices and rum.
• Line an 8 cup pudding basin or large bowl with aluminium foil, pressing out any wrinkles.
• Add slightly softened ice-cream into the fruit mixture and mix well. Spoon into the lined pudding basin or bowl, cover and freeze until firm (6-8 hours). Note: For best results, freeze overnight

CHRISTMAS PUDDING ICE CREAM

Steps:

• Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
• For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
• Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
• Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
• For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.

LEFTOVER CHRISTMAS PUDDING ICE CREAM

Steps:

• Whisk the egg yolks with the sugar until thick and pale.
• Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
• Add the rum and mix.
• Whip the cream until soft peaks and fold into the mixture.
• Whip the egg whites, stiffly, and fold into the mixture.
• Transfer to a container and freeze for several hours until set.
• This ice cream does not require beating during freezing.

ICE CREAM CHRISTMAS PUDDING

Steps:

• Mix the almonds, peel, raisins, currants and rum in a bowl, cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer.
• Soften the vanilla ice cream slightly and mix in the glace cherries.
• Working quickly, spread the ice cream around the inside of the chilled basin, spreading it evenly to cover the base and side. Return the basin to the freezer and leave overnight. Check the ice cream a couple of times and spread it evenly to the top.
• Next Day:- Mix the spices and chocolate ice cream with the fruit mixture. Spoon it into the centre of the pudding basin and smooth the top.
• Freeze overnight, or until very firm.
• Turn the pudding out onto a chilled plate, decorate and leave to stand 5 minutes.
• Cut into wedges to serve. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

CHRISTMAS PUD ICE CREAM

Steps:

• Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the toffee sauce or amaretto.

EASY PUDDING ICE CREAM

Steps:

• Mix well.
• Pour into ice cream freezer. Freeze according to freezer instructions.
• NOTE: recipe can be doubled.