No-churn Christmas Pudding and Brandy Butter ice-cream
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Category
Dessert
The epitome of festive flavours, DukesHill’s Christmas pudding is bursting with plump cherries and vine fruit. Use leftover Christmas pudding and brandy butter to make this indulgent no-churn ice-cream. It’s simple to make and perfect for impressing unexpected guests.
Author:DukesHill
Ingredients
2 Large eggs
- 125g Caster sugar
- 250ml Double cream
- 200g Clotted cream
- 250ml Whole milk
- 1 satsuma, zest only
-
200g DukesHill Christmas pudding, crumbled
-
50g DukesHill Brandy butter
Directions
In a large bowl, whisk the eggs until light and fluffy. While still whisking, add the caster sugar, one spoonful at a time and continue mixing for a few minutes. Add both creams and pour in the milk, while continuing to whisk. Finely grate the satsuma zest into the mixture.
- Pour into a freezer-proof container (a loaf or baking tin works well) and freeze for two hours. Remove from the freezer, whisk thoroughly and return to the freezer.
- Stir three quarters of the crumbled Christmas pudding through the semi-frozen ice cream and spoon brandy butter into the mixture. Using a cocktail stick to pull the flavours gently through the icecream to create a beautiful marbling effect. Add the remaining Christmas pudding on top and return to the freezer until frozen - approximately one hour later. When you’re ready to serve, remove from the freezer 10 minutes in advance and serve in cones or bowls.
