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Christmas Pudding Ice Cream

Chef John Benson-SmithThis recipe for Christmas Pudding Ice Cream comes from Chef John Benson-Smith.

After training in France with the famous Louis Outhier, John drew inspiration from working with other well-known chefs including Michael Quin, Peter Chandler and Nico Ladenis. Known as `Super Chef` at Manchester's celebrity filled Victoria & Albert Hotel where he spent five years, John produced food in his signature style with imagination and flair. John was instrumental in putting Manchester on the important food map and as his efforts were recognised he achieved high accolades.

Of course these days John is well know for his TV work and if you want to catch up with what he is up to and get some inspiration why not viist his web site www.johnbenson-smith.com

John says "Christmas Pudding Ice Cream is delicious at anytime of the year!"

Ingredients for Christmas Pudding Ice Cream

600ml milk
425ml double cream
5 medium egg yolks
200g caster sugar
2 x 225g Christmas puddings
4 tbsp brandy (or to taste)

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

How to make Christmas Pudding Ice Cream

  • Pour the milk and cream into a heavy-based pan. Place over a moderate heat and gradually bring to the boil.
  • Separately place the egg yolks and sugar together in a bowl and whisk until light and fluffy. Then pour the hot milk and cream mixture onto the egg yolks and sugar. Whisk to combine thoroughly.
  • Pass the hot 'custard' mixture through a strainer to remove any overcooked egg.
  • Separately crumble the Christmas pudding into the mixture and add the brandy.
  • Pour the complete mixture into an ice cream machine and churn until set (about 45 minutes).
  • Alternatively, pour into a one litre freezer-proof container and freeze for 2 hours. Tip into a bowl & mash to break down the ice crystals. Return to the container & freeze for 2 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.

Serves 4

Chef John Benson-Smith
www.johnbenson-smith.com

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