A great new way to finish your Christmas lunch, it’s the Christmas pudding Ice Cream!
Finally I am back and writing on my website after a notoriously busy period at work!
I love Christmas and have been serving this great dish to my clients lately; Christmas pudding ice cream served with hot brandy espuma and a cinnamon straw.
A great way to finish your festive dinner and it’s probably the lightest dessert option Christmas can offer.
It’s not hard to make, you can use any Christmas pudding you will find at the supermarket (at work I make my own for absolute best results), break it in to pieces, stick it in the oven for 10 minutes on 160 degrees to dry it out and then fold it into your ice cream.
The cinnamon straw gives the dish the crunchy spicy element. Brush a puff pastry sheet with egg yolks, sprinkle sugar mixed with cinnamon in an even layer over the top, cut in to strips and twist every strip to a straw, making sure the cinnamon sugar layer stays on the outside of the straw (it might take a while to get to grips with making it). Bake in the oven on 180 degrees for 10-15 minutes until golden brown. Finish off with the hot brandy espuma or brandy custard and there you have it, a truly delicious Christmas delight at its best!
Christmas pudding Ice Cream
625 ml whipping cream
425 ml milk
250 ml yolk
330 g sugar
225 g crème fraiche
150 g Christmas pudding pieces
Bring cream and milk to the boil, once boiling mix the yolks and sugar and pour 1/3 of the cream mix over the yolks and sugar. Mix well and pour back in to the pan.
Stir constantly with a spatula until it starts to thicken or until it reaches 84 degrees. Strain through a fine sieve and leave to cool down completely over a bowl with ice water. Add the crème fraiche, blitz with hand blander, pass through a fine sieve and pour into the ice cream machine to churn.
When ready pour ice cream into a large bowl, fold in the Christmas pudding pieces. Put the ice cream in a container and keep in the freezer to set.
300 ml whipping cream
200 ml milk
50 ml brandy
125 ml yolk
160 g sugar
Bring cream, milk and brandy to the boil, once boiling mix the yolks and sugar and pour 1/3 of the cream mix over the yolks and sugar. Mix well and pour back in to the pan.
Stir constantly with a spatula until thickened or until reached 84 degrees. Strain through a fine sieve and place in a cream gun. Charge the gun twice with gas and keep in hot water until needed.
Image by Ori