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All the nicest things that go into the Christmas pudding- dried fruit, rum, port, and spices are used in this unusual recipe. The ice cream mixture of eggs, sugar, and cream is very luxurious and needs to be beaten twice while freezing to prevent ice crystals from spoiling the smoothness.
Serves 4-6
Ingredients
100 grams of mixed dried fruit
60 mil of 04 tablespoons of light or dark ram
2 tablespoons of port
Grated rind and juice of 1 orange
15 fluid ounces of fresh single cream
3 egg yolks
100 grams of sugar
150 mils of whipping cream
1 teaspoon of ground mixed spice
Method
Mix the dried fruit, rum, port, orange rind, and juice together, then set aside to marinate overnight.
Gently heat the single cream in a small saucepan to simmering point.
Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring occasionally.
Strain the mixture into a medium heavy-based saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. DO NOT BOIL. This takes about 20 minutes. Set aside to cool
Whip the whipping cream until stiff then fold into the cold custard with the dried fruit mixture and mixed spice
Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.
Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.
Beat the mixture again then turn into a mold that can hold at least 4 cups, cover, and freeze for a further two hours until firm.
Transfer to the refrigerator to soften for 30 minutes before serving turn out onto a cold serving plate.