The perfect way to use up leftover Christmas pudding.
This ice-cream is delicious. It is rich and creamy with delicious Christmas pudding rippled through. It's the perfect 'lighter' pudding post Christmas.
This is It can be thrown together in under 10 minutes before being put in the freezer.
Enjoy!
Christmas Pudding Ice-cream (no churn)
Makes 1 pint (size of 1 tub of Ben & Jerry’s)
Ingredients:
See notes on ingredients below method
200g condensed milk (1/2 a tin)
250 ml double cream
1 tbsp golden syrup or 2 tsp liquid glucose
1.5 tsp vanilla extract
Pinch of salt
100g leftover Christmas pudding, crumbled
Method:
Place the condensed milk, cream, golden syrup, vanilla and salt in a bowl. Beat with an electric whisk or in a free-standing mixer until stiff peaks form.
Stir through the crumbled Christmas pudding so it is evenly distributed.
Pour into a container and put in the freezer for 3-4 hours.
Notes, substitutions and variations
Cream: you can use whipping cream, but single cream won’t work I’m afraid. You can also use coconut milk. To do this, place the coconut milk tin in the freezer for half an hour, then open it and scape out the solid part at the top and leave the liquid in the can. Then proceed as usual.
Golden syrup: use liquid glucose (as stated above) or honey will also work.
Ingredient notes
The condensed milk brings a rich creaminess, similar to that of white chocolate, which takes this vanilla ice cream to the next level.
The golden syrup may seem like a strange addition, but it is essential, let me explain. In a no-churn ice cream you need something that stops ice crystals forming during the freezing process. If you don’t, then you get an icy, crumbly ice-cream as opposed to a smooth, creamy one. Normally I would use liquid glucose (which you can use if you have), but I don’t know about you, I don’t often have that in my cupboards. So instead, golden syrup is a great substitute. It’s an inverted sugar syrup (if you’re interested), which prevents ice crystals forming. I also think it adds a lovely flavour which compliments the vanilla tones.
The combination of condensed milk and golden syrup bring you an ice-cream which is smooth, creamy and deliciously rich.
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