Christmas Pudding Ice Cream
recipe for Christmas Pudding Ice Cream comes from Chef
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!"
for Christmas Pudding Ice Cream
425ml double cream
5 medium egg yolks
200g caster sugar
2 x 225g Christmas puddings
4 tbsp brandy (or to taste)
Fresh holly leaves (rubbed with a little vegetable
Icing sugar for dusting
to make Christmas Pudding Ice Cream
the milk and cream into a heavy-based pan. Place over
a moderate heat and gradually bring to the boil.
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.
the hot 'custard' mixture through a strainer to remove
any overcooked egg.
crumble the Christmas pudding into the mixture and
add the brandy.
the complete mixture into an ice cream machine and
churn until set (about 45 minutes).
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
a few scoops of ice cream in a stemmed glass.
with fresh holly leaves and finish with a dusting
of icing sugar.