Ooh I can’t tell you how delicious this this is and I am so excited to share it with you. I am such a fan of ice cream, although I have never actually made it before; I usually leave that to Ben & Jerry.
For the fruit mix
- 85g sultanas
- 85g raisins
- 75g pack cranberries
- 75g pack dried cherries
- 6 tbsp orange juice (or Brandy for adults!)
- 2 tbsp dark muscovado sugar
For the ice cream
- ¼ tsp ground ginger
- ½ tsp freshly grated nutmeg
- ¼ tsp caraway seeds
- 2 cinnamon sticks
- 4 cloves
- 1 vanilla pod, seeds scraped out
- 600ml pot double cream
- 100g caster sugar
- 3 egg yolks
- 6 ginger nuts, broken into pieces
- zest ½ lemon and ½ an orange
- oil, for greasing the bowl
Creating the magic
- Mix all of the fruit ingredients together in a bowl and microwave on high for 3 mins. Give it a stir and leave to cool completely. If using brandy overnight gives more time for the flavours to work their magic.
- Next onto the main ice cream – put the spices in a saucepan and gently heat for 3 mins, stirring once or twice. Pour in the cream and scrape in the vanilla seeds. Bring to the boil. Meanwhile, whisk the yolks and sugar together. When the cream has boiled whisk it into the egg mix, then pour the mix into a clean pan. Return to a gentle heat for 5-10 mins, until the mixture coats the back of a wooden spoon. Pour into a bowl and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmas flavour.
- Pass the mix through a sieve and freeze for 5 hrs. Stir in the frozen edges with a fork every hour until you have a smooth, thick mix.
- Drain the fruit and mix it with the ginger nuts and zests. Then quickly stir into the ice cream. Pour into a Tupperware tub, put the lid on and freeze for at least 6 hrs.
The finished product! I can confirm it was VERY yummy!
Have you ever made ice cream from scratch? Christmas Pudding icecream? I would love to know how you get on if you make this one.
Enjoy!
LIKE IT, PIN IT!
