Share this!
Christmas Pudding Ice Cream
- 6 free range egg yolks
- 5 fl oz / 1/4 pint castor sugar
- 2 cups full cream, room temp
- 4 tbsp glacé cherries
- 4 tbsp chopped almonds
- 4 tbsp currants
- 2 tbsp candied peel
- 1 tbsp mixed spice (cinnamon, turmeric, cumin, cloves)
- 3 tbsp brandy (optional) or water
- 1 pineapple, peeled, sliced into wedges
- 4 peaches, sliced into wedges
-
Create the fruit cake flavor mixture by combining the cherries, almonds, currents and candied peel with the mixed spice and vodka.
-
Leave to stand for a few hours or overnight.
-
Over two bowls, separate the egg yolks from the whites, being very careful not to break the yolks.
-
Beat the yolks with the sugar until thick and creamy. Add half the fruitcake mix.
In a separate clean bowl, whip the cream until firm.
-
Gently fold the whipped cream into the yolks and sugar and add half the fruit mix. Pour into a greased bowl or mold.
-
Cover the open side with cling film and freeze overnight.
Just before serving, remove it from the freezer and briefly run some hot water over the sides of the bowl. Turn out onto a serving dish and place back in the freezer.
-
Remove from the freezer a few minutes before serving so it softens.
-
Grill/braai the fruits evenly on all sides until tender, for about 5 minutes.
-
Serve the ice cream with grilled fruit wedges.
How can you put egg yolks on without cooking?