The Eleventh Day of The Twelve Days of Christmas Recipes brings a tantalizingly delicious creation to whet tastebuds
Leftover Christmas Pudding and Dreamy Custard-style Ice Cream
Dawn: This combines the coolness of luscious ice cream with the textures of Christmas pud and in contrast, the crispness of sharp dark chocolate (sang merrily to accompany this rich and yummy pudding!)
Andrew: WOW! I like the sound of this!
Dawn: I know…I have a divine singing voice, I’m told. And the ice cream is quite a centre stage act, too. You’ll be even more impressed when you sample it, Andrew.
Serves 4-6 persons
150g Leftover Christmas pudding
For the dreamy custard:
6 large egg yolks
100g castor sugar
2tsps of cornflour
550ml of whipping or double cream
2 vanilla pod or 2tsps of vanilla essence
150g Dark 70% cocoa chocolate
A sprinkling of icing sugar to dust
- Put the egg yolks, cornflour and castor sugar in a bowl and mix together until they are combined to become a bright, yellow jewel. Set aside while you make the custard.
- Put the whipping or double cream in a saucepan adding either the vanilla pods which are first cut in length and then the seeds scraped out along the outer pods lengths; put the pods into the cream, too or add the 2tsps of vanilla essence.
- Gently heat the cream and vanilla mixture on a hob until hot then add to the egg mixture which you have previously prepared in a mixing bowl, stirring as you do to combine the ingredients.
- Now pour the custard ingredients back into the saucepan that you’ve used for heating up the cream and return to the hob. Break up the Christmas pudding into very small chunks and add to the saucepan.
- Heat gently, stirring constantly. Make sure the Christmas pudding is blending well into the custard mixture.
- The custard will begin to thicken and you’ll feel the spoon start to ‘drag’ on the saucepan’s bottom as it does so.
- Once thick enough that it’s the consistency of whipped cream, pour into a container and set aside to cool.
Dawn: The Christmas pudding bowl comes in very useful here!
Andrew: No salt with this ice cream, Dawn?
Dawn: That’s right, Andre: no salt. The alcohol in the pudding makes the ice cream soft enough to scoop.
- When it’s cool, put in the freezer to set.
- Every two hours, remove from the freezer and stir the ice cream. Do this 3 or 4 times. Then allow to fully set.
- When ready to serve, remove the ice cream from the freezer for approximately 20 minutes beforehand.
- During this waiting time, put a pudding basin over a small saucepan of boiling water, remembering to not let the bottom touch the water. Break the chocolate into small chunks and put into the suspended pudding basin. On a medium heat, allow the saucepan of water to gently melt the chocolate.
- Once the chocolate is melted, pour over the pudding-like ice cream and dust with a little icing sugar.
Andrew: Yes, we stir the ice cream to prevent ice crystals forming and so the freeze is even.
Dawn: And we’ve finished this creation off with a pouring of melted dark chocolate over it.
Andrew: Looks just like a Christmas pudding!
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