Christmas Pudding Ice Cream
Festive holiday treat Christmas pudding ice cream recipe Delicious easy ice cream Perfect dessert Try this Xmas pudding tech today
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 300g leftover Christmas pudding, roughly crumbled
- 300ml double cream
- 200ml full-fat milk
- 100g caster sugar
- 1 tsp mixed spice
- 1 tbsp dark rum (optional, but highly recommended!)
Instructions
- Prepare the Pudding: Crumble the leftover Christmas pudding into a large bowl. Make sure there are no large lumps. A fork works perfectly for this.
- Heat the Cream and Milk: In a saucepan, combine the double cream, full-fat milk, and caster sugar. Gently heat over medium heat, stirring constantly until the sugar has dissolved. Do not boil! You just want it warm enough for the sugar to melt.
- Infuse the Flavours: Add the mixed spice and dark rum (if using) to the warm cream mixture. Stir well to combine. The aroma at this point is just divine!
- Combine and Blend: Pour the warm cream mixture over the crumbled Christmas pudding. Use an immersion blender (or a regular blender) to blend until smooth. You want a nice, even consistency. Be careful not to over-blend, as this can make the mixture too thick.
- Chill Thoroughly: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight. This allows the flavours to meld together and the mixture to cool completely. This step is crucial for getting a smooth ice cream texture.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes. You’ll know it’s ready when it has a soft-serve consistency.
- Freeze and Enjoy: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to harden. This will give it a scoopable texture. Scoop and serve!