Christmas Pudding Ice Cream Bomb Recipes

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CHRISTMAS PUDDING ICE CREAM BOMBE RECIPE



Christmas Pudding Ice Cream Bombe Recipe image

Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.

Provided by Gemma Stafford

Categories     Dessert

Time 25m

Number Of Ingredients 14

For the mincemeat:
1 cup (5oz/150g) raisins
2/3 cup (31/2oz/100g) dried cranberries
1/4 cup (11/4oz/40g) pistachios or pecans, toasted and chopped
grated zest of 1 lemons
grated zest of 1 orange
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup (8floz/240ml) orange juice
1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)
Ice Cream:
1 can ((14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold)
2 cups (16oz/450 ml) whipping cream, cold

Steps:

  • Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
  • Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
  • For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream.
  • Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  • Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
  • Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
  • To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.

CHRISTMAS PUDDING ICE CREAM BOMBE



Christmas pudding ice cream bombe image

Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!

Provided by Katie Hiscock

Categories     Dessert

Time 20m

Number Of Ingredients 12

750ml vanilla ice cream
100g mixed dried fruit
3 tbsp rum or brandy
1 clementine, zested and juiced
½ tsp ground cinnamon
sunflower oil, for the pudding basin
150g free from Christmas Pudding, leftover, or cooked and cooled, cut into small cubes
80ml double cream
60g dark chocolate, finely chopped
small handful of dried cranberries or glacé cherries
few holly leaves or fresh bay leaves (optional)
gold lustre, to decorate (optional)

Steps:

  • Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
  • Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
  • Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
  • About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
  • To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.

Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

EASY CHRISTMAS PUDDING ICE CREAM



Easy Christmas pudding ice cream image

Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley

Provided by Good Food team

Categories     Dessert, Treat

Time 15m

Number Of Ingredients 5

4 large egg yolks
100g caster sugar
175g leftover Christmas pudding
2-3 tbsp brandy or orange liquer
300ml pot double 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.

Nutrition Facts : Calories 288 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHRISTMAS BOMBE



Christmas Bombe image

This is an excellent Christmas special that is very simple and great to get in the bag as you can make it days before the big day.

Provided by Jamie Oliver

Categories     dessert

Time 49m

Yield 10 to 12 servings

Number Of Ingredients 16

7 ounces (200grams) butter
7 ounces (200grams) caster sugar
3 large eggs
7 ounces (200grams) self-rising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder
2 (250 gram containers) ricotta cheese (about 19 ounces)
Around 2 3/4 ounces (80 grams) sugar
1 handful of mixed glace fruit
1 tin cherries, drained
4 ounces (100 grams) chocolate, broken up
1 handful flaked or shaved or thinly sliced almonds
2 heaping tablespoons good coffee beans, crushed
2 egg whites
A good drizzle orange liqueur
Cocoa powder for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • Line 2 (10-inch) (25 centimeters) cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder. Mix well and divide into the cake tins. Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4) until firm but soft.
  • So, you have 7 to 8 minutes, while the sponge is cooking, to make the filling. Add the ricotta to a food processor and blitz with the sugar until shiny and smooth. Scoop into a bowl, add the chopped fruit, cherries, chocolate, and almonds and stir together. Now add the coffee to taste (bash the hell out of the beans using something heavy wrapped in a tea towel, or use a coffee grinder if you don't like too much noise?). Whip up the egg whites and fold into the ricotta mix.
  • By now, the sponge is probably ready. Turn it out while it is still hot and cut it into 8 wedges. Line a shallow round bowl, about 9-inches (23 centimeters) across, with two sheets of cling film, making sure it fits the shape of the bowl. Then fit half of the sponge pieces neatly around the insides of the bowl (as you would if you were making summer pudding).
  • Drizzle with liqueur, then pour in the ricotta mixture. Level it out, then place the remaining sponge over the top. Drizzle again with liqueur. Pull the cling film over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours. Serve this 'semi freddo' (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating.

LEFTOVER CHRISTMAS PUDDING ICE CREAM



Leftover Christmas Pudding Ice Cream image

We have this pudding always as a dessert at Christmas...not because I like it so much but because my husband is English. There is always pudding left and this dessert I do like! It also works well with fruit cake and if you don't want to use alcohol... substitute with orange juice

Provided by PetsRus

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 eggs, separated
4 ounces caster sugar (fine sugar)
4 -6 ounces left-over christmas plum pudding (more if you prefer)
2 -3 tablespoons rum (brandy or orange liquer)
300 ml double 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.

Nutrition Facts : Calories 463.1, Fat 33.3, SaturatedFat 19.2, Cholesterol 316.3, Sodium 99.1, Carbohydrate 30.9, Sugar 28.8, Protein 7.9

ICE-CREAM CHRISTMAS PUDDING



Ice-Cream Christmas Pudding image

I usually make a boiled plum pudding for Christmas, but the year my mother died, I found I didn't have the Christmas spirit to make one in the weeks leading up to Christmas. I made this the night before Christmas, and it's been a favourite of ours since. I don't think you need Christmas as the excuse to eat it-just hot days and 8-10 people to eat it. Prep time doesn't include the standing time, or freezing overnight

Provided by JustJanS

Categories     Frozen Desserts

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
90 g glace cherries, quartered
45 g glace apricot, chopped
45 g glace pineapple, chopped
2 teaspoons finely chopped glace ginger
2 teaspoons grated orange rind
2 tablespoons Grand Marnier
1 tablespoon brandy
2 liters vanilla ice cream, softened
1/4 cup chocolate chips
1/2 cup chopped pecans
1/4 cup water
1/4 cup cocoa powder, sifted
60 g butter
2 tablespoons soft brown sugar
105 g dark semi-sweet chocolate, chopped
1 tablespoon brandy

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.

Nutrition Facts : Calories 664, Fat 32.7, SaturatedFat 14.9, Cholesterol 78.1, Sodium 191.4, Carbohydrate 88.5, Fiber 7, Sugar 55.9, Protein 8.1

AUNT CAROLINE'S CHRISTMAS PUDDING



Aunt Caroline's Christmas Pudding image

My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!

Provided by Don

Categories     Desserts     Custards and Pudding Recipes

Time 3h45m

Yield 8

Number Of Ingredients 21

1 cup ground beef suet
1 cup brown sugar
1 cup grated carrots
1 cup grated raw potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup black raisins
½ cup dried currants
½ cup candied cherries
½ cup candied mixed fruit peel
½ cup brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup water

Steps:

  • In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
  • Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
  • Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
  • Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
  • Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g

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