pudding ice cream

Consume the remaining Christmas pudding in this yummy frozen treat from Easytomade by Editorial Staff

• Prep:15 mins
  plus freezing
• Easy
• Serves: 10

Ingredients

pudding ice-cream Method

Step: 1 Mix in a bowl all of the boozy fruit ingredients, and then microwave on High for about 3 mins. Mix, and let it cool completely, by choice overnight.

Step: 2 To make the ice cream, put spices in a saucepan and lightly heat for around 3 mins or so, stirring occasionally, till fragrant. Tip in the cream and vanilla seeds, and drive to a boil. For now, mix the yolks and sugar. Whisk the hot cream into the egg mixture, and then tip the mix into a clean pan and mildly heat for around 5-10 mins or till it coats the back of a wooden spoon. Spill into a bowl everything or in a plastic container and let it cool completely. If possible, chill it overnight as this will pervade the ice cream with a stronger spice flavor.

Step: 3 Now pass the mix through a sieve into a different container, and freeze for around 5 hrs, mixing in the frozen sides with the help of a fork every hour till you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and Rule with cling film.

Step: 4 Then drain the boozy fruit in a sieve, now mix the fruit with ginger nuts and zests, and quickly stir into ice cream. Then tip into the basin, lid the surface with the cling film, and freeze for about 6 hrs.

Step: 5 To make the topping, into a small pan put everything, and gently heat till the sugar dissolves, gently boil for about 2 mins. Cool completely. To turn out the pudding, let sit it at room temperature for around 15 minutes, and then turn it out onto a plate. Ease away the cling film. Spoon over the cranberries and syrup and serve.