This long list of ingredients looks like a chore, but it’s only once a year, and you can make it ahead of time.
- 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)
- 1Combine 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.
- 2Preheat 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.
- 3Strain 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 <a href="peach_and_nectarine_salad.htm">peach and nectarine salad</a>.
Candied clementine is available from David Jones Foodhalls and select delicatessens. If unavailable, substitute with other candied citrus.