Easy Christmas pudding ice cream
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- Preparation and cooking time
- Prep:
- plus freezing
- Easy
- Serves 10
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley
| Nutrient | Unit |
|---|---|
| kcal | 288 |
| fat | 20g |
| saturates | 12g |
| carbs | 21g |
| sugars | 19g |
| fibre | 0g |
| protein | 4g |
| salt | 0.2g |
Ingredients
- 4 large egg yolks
- 100g caster sugar
- 175g leftover Christmas pudding
- 2-3 tbsp brandy or orange liquer
- 300ml pot double cream
Method
- STEP 1
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.
- STEP 2
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.
Goes well with
Recipe from Good Food magazine, November 2014
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