Name: Christmas pudding ice-cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 12 egg yolks; 75 gm brown sugar (1/3 cup); 75 gm white sugar (1/3 cup); 500 ml milk (2 cups); 500 ml pouring cream (2 cups); 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 toasted hazelnuts peeled and coarsely chopped (¼ cup); 75 gm raisins (½ cup); 80 gm currants (½ cup)

Christmas pudding ice-cream

Pudding and ice-cream in one. Could this be the best dessert ever?

Peach and nectarine salad — Christmas pudding ice-cream

Serves 6

Prep

20M

Cook

20M

Total

40M

This long list of ingredients looks like a chore, but it’s only once a year, and you can make it ahead of time.

Ingredients

12 egg yolks

75 gm brown sugar (1/3 cup)

75 gm white sugar (1/3 cup)

500 ml milk (2 cups)

500 ml pouring cream (2 cups)

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 toasted hazelnuts peeled and coarsely chopped (¼ cup)

75 gm raisins (½ cup)

80 gm currants (½ cup)

Method

Main

1.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.

2.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.

3.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.