In season: Christmas pudding ice-cream

15 December 2009
In season: Christmas pudding ice-cream

This recipe was contributed ny John Benson Smith, consultant executive chef at the City of Manchester stadium.

(Serves four)

  • 600ml milk
  • 425ml double cream
  • 5 medium egg yolks
  • 200g caster sugar
  • 2 x 250g Christmas puddings
  • 4 tbs brandy (or to taste)

For the garnish

  • Fresh holly leaves (rubbed with a little vegetable oil)
  • Icing sugar for dusting


Pour the milk and cream into a heavy-based pan. Place over a moderate heat and bring to the boil.

Next, place the egg yolks and sugar in a bowl and whisk until light and fluffy. Then add the hot milk and cream, whisk to combine thoroughly, and pass the hot ‘custard' mixture through a strainer to remove any overcooked egg.

Next, crumble the Christmas pudding into the mixture, followed by the brandy. Pour the whole lot into an ice-cream maker and churn until set (about 45 minutes).

Alternatively, pour into a one-litre freezerproof container and freeze for two hours. Tip into a bowl and mash to break down the ice crystals. Return to the container and freeze for two hours. Then mash and refreeze until needed.

To serve, place a few scoops of ice-cream in a stemmed glass. Garnish with fresh holly leaves and finish with a dusting of icing sugar.

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