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