Homemade Ice Cream Made With Christmas Pudding
A simple recipe for a Christmas ice cream using my standard custard base recipe
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)
8 oz (200g) 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 BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. 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.