Chefs' Recipes

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

Sharyn Cairns
6
20M
20M
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

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.

Candied clementine is available from David Jones Foodhalls and select delicatessens. If unavailable, substitute with other candied citrus.

Notes

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