Mince Pie Ice Cream Recipes

MINCE PIE ICE CREAM

Steps:

• If your Mince Pie pastry is a little on the soft side, refresh in an oven at 180C (fan) for 10 mins
• Heat Milk, Cream, half of the Caster Sugar and Vanilla paste in a saucepan over a medium heat. Heat until just starting to simmer then remove from the heat.
• Meanwhile, blitz Mince Pies, Salt and Spices in a food processor until the mix resembles a course crumble (if you blitz too fine the pastry will over-thicken your custard).
• Add the Mince Pie mixture to the Milk and Cream, then leave to cool and infuse for half an hour.
• In a clean bowl, cream together the Egg Yolks and the other half of the Caster Sugar with an electric whisk, until light and fluffy.
• Pass the Mince Pie/Custard mix through a sieve and return to the heat until just simmering again, before gradually and slowly adding it to the creamed Egg Yolks, whisking all the time with a hand whisk.
• Return to the heat in a saucepan and reduce to a thick custard, again whisking all the time. Once it clings to the back of your spoon and leaves a trail when you drizzle it, remove from the heat.
• Churn according to your Ice Cream Machine's instructions before decanting into freezable containers and allowing to firm for a few hours before serving.
• Serve with crumbled Ginger Biscuits, Toasted Pistachios (or your favourite nut) and a drizzle of Date Molasses - fruitier than Treacle and reminiscent of a juicy Mince Pie filling.

CREAMY MINCEMEAT PIE

Steps:

• Spoon mincemeat into baked pie shell.
• Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth.
• Pour cream cheese mixture over mincemeat.
• Bake at 375 degrees for 20 minutes.
• Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling.
• Return to oven; continue to bake for 10 more minutes.
• Refrigerate at least 5 hours before serving.

MINCE PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
• Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
• Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

MINCEMEAT ICE CREAM

Steps:

• For ice cream:
• Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.
• Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.
• For mincemeat:
• Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cold, about 2 hours.
• Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)