Ice Cream Christmas Pudding Recipes

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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

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

JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE



Jamie's Leftover Christmas Pudding and Ice Cream Sundae image

Provided by Jamie Oliver

Categories     dessert

Time 20m

Yield Serves 4

Number Of Ingredients 7

7 ounces/ 200 g leftover Christmas pudding
6 tablespoons cranberry sauce
Red wine or mulled wine
2 teaspoons sugar, optional
1 (17-ounce/ 500 ml) tub good-quality vanilla ice cream
A large handful flaked almonds, toasted
1 (3 1/2-ounce/ 100 g) bar good-quality dark chocolate (70-percent cocoa solids)

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.

CHRISTMAS PUDDING ICE-CREAM BOMB



Christmas Pudding Ice-Cream Bomb image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 7

12 fluid ounces milk
3 1/2 ounces soft brown sugar
3 egg yolks
6 fluid ounces heavy cream, whipped and chilled
1 tablespoon brandy, plus more for "glue" mixture and to ignite
6 ounces Christmas pudding, chopped
Sugar and butter mixture for "glue"

Steps:

  • Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
  • Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
  • Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.

CHRISTMAS PUDDING ICE CREAM



Christmas pudding ice cream image

Impress your guests with this showstopping Christmas dessert, which can be made up to one month ahead

Provided by Good Food team

Categories     Dessert

Time 12h

Number Of Ingredients 21

85g raisins
85g sultanas
85g pack dried cherries
100g fresh or frozen cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
2 cinnamon sticks, snapped in half
¼ tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp caraway seeds
4 cloves
600ml pot double cream
1 vanilla pod, split and seeds scraped out
3 large egg yolks
100g golden caster sugar
oil, for greasing the bowl
6 ginger nut biscuits, broken into chunks
zest ½ lemon and ½ an orange
85g caster sugar
2 tbsp brandy
100g fresh or frozen cranberries

Steps:

  • Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
  • For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
  • Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
  • Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
  • For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.

Nutrition Facts : Calories 675 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 55 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium

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

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

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