Easy Christmas pudding ice cream
- Preparation and cooking time
- plus freezing
- Serves 10
- 4 large egg yolks
- 100g caster sugar
- 175g leftover Christmas pudding
- 2-3 tbsp brandy or orange liquer
- 300ml pot double cream
- 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.