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    Saturday, December 19, 2015

    Christmas pudding ice-cream Recipe

    Christmas pudding ice-cream Recipe
        1/2 cup caster sugar
        300ml thickened cream, lightly whipped
        1/2 teaspoon mixed spice
        Silver dragees* and crystallised rose petals*, to serve
        150g mixed dried fruit
        80ml (1/3 cup) brandy
        40ml (2 tablespoons) dark rum
        1 orange, zested, juiced
        500ml (2 cups) thin cream
        250ml (1 cup) milk
        1 vanilla bean, split
        1 cinnamon stick
        6 egg yolks

    Christmas pudding ice-cream Recipe

        Step 1

        Place the dried fruit, brandy, rum, orange zest and juice in a bowl and set aside overnight to macerate.
        Step 2

        The next day, place thin cream, milk, vanilla bean and cinnamon stick in a saucepan over medium-low heat until just simmering. Remove from heat and set aside for five minutes to infuse.
        Step 3

        Meanwhile, place the egg yolks and sugar in a bowl and whisk until pale and thick. Strain the hot cream mixture over the egg yolks and whisk to combine. Clean pan and return mixture to low heat until it thickens and coats the back of a spoon. Transfer to a shallow container and leave to cool.
        Step 4

        Once cool, fold in thickened cream, then freeze until frozen around edges. Beat with an electric beater. Re-freeze. Repeat twice more, folding in the macerated fruit and mixed spice during final beating, then place in moulds.
        Step 5

        Freeze until firm. (Alternatively churn in an ice-cream machine following manufacturer's directions and adding the macerated fruit and mixed spice when almost finished churning, then place in dariole moulds and freeze until firm.)
        Step 6

        To serve, dip base of each mould in warm water for a few seconds, then invert onto serving plates and garnish with dragees and rose petals.

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    Item Reviewed: Christmas pudding ice-cream Recipe Rating: 5 Reviewed By: Mrs. Chef
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