Easy Christmas Pudding Ice Cream Recipes

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

JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE

Steps:

• What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
• Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch.
• In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. Cook's Note: If your sauce is too tart for your liking, add 1 teaspoon or 2 of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
• Once your pudding is warm and slightly crispy and the sauce has heated up, divide 1/2 of your pudding evenly among your 4 glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pudding among your glasses and layer again with ice cream, cranberry sauce, and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

EASY PUDDING ICE CREAM

Steps:

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

CHRISTMAS PUDDING ICE CREAM BOMBE

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.