Christmas pudding ice-cream

AT A GLANCE

  • Serves 6 people

  • 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
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.

Recipe:

ANDREW , MATT MCCONNELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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