Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Christmas pudding ice-cream


You'll need

12 egg yolks 75 gm (1/3 cup) brown sugar 75 gm (1/3 cup) white sugar 500 ml (2 cups) milk 500 ml (2 cups) pouring cream 1 vanilla bean, split and seeds scraped 1 orange and 1 lemon, finely grated rind only 3 cloves, cracked 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 90 gm brown bread, broken into small pieces 1 tbsp butter, melted 1 tbsp pure icing sugar 2 tbsp finely chopped candied clementine (see note) 1 tbsp brandy 35 gm (¼ cup) toasted hazelnuts peeled and coarsely chopped 75 gm (½ cup) raisins 80 gm (½ cup) currants

Method

  • 01
  • Combine egg yolks and both sugars in a bowl and whisk until sugar dissolves. Combine milk, cream, vanilla bean and seeds and citrus rinds in a saucepan, bring to a simmer over medium heat, then pour over yolk mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, over low heat for 8-10 minutes or until mixture coats the back of a spoon, then remove from heat and whisk in spices. Cool.
  • 02
  • Preheat oven to 180C. Place bread on a baking tray and cook for 3-4 minutes or until lightly golden, drizzle melted butter over and dust with icing sugar, then return to oven and cook for 3 minutes or until caramelised (take care not to burn bread). Cool.
  • 03
  • Strain custard through a fine sieve, add candied clementine, brandy, hazelnut, raisins, currants and brown bread and mix to combine. Freeze in an ice-cream machine, according to the manufacturer’s instructions, then freeze until required. Makes about 2 litres. Serve with peach and nectarine salad.
Note Candied clementine is available from David Jones Foodhalls and select delicatessens. If unavailable, substitute with other candied citrus.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Raspberry and Mint Mojito

Cupcake recipes

recipes

Neil Perry: Prawn cocktail

Thomas Keller's sandwich recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×