Posted on 28th Nov 2011 @ 4:04 PM
This is an impressive desert to serve on Christmas day (although we have served this ice-cream at all times of year to rave reviews) and can be made in advance. This is not for the calories conscious!
Please note: This recipe does require the use of an ice cream maker
Buy or make 1 small Christmas pudding
1 mug of cooled water
70oz soft unrefined brown sugar
1 heaped tea spoon mixed spices
½ pint double cream
½ pint custard
35g (½ bar) of Chokolit Dark Chocolate with Spiced Ginger & Cocoa Nibs
Carefully read and follow the instructions to your ice cream maker before beginning.
Break up Christmas pudding into crumbs in a large mixing bowl.
Cut up the chocolate into small pieces and add to the Christmas pudding mixture.
In a saucepan pour in the mug of water and add the sugar and mixed spice. Bring the mixture to the boil until the sugar has completely dissolved. Set aside to go cold.
In a separate bowl beat up the double cream until thick – add the custard a little at a time and fold until all combined.
Add your broken up Christmas pudding to the cream mixture and fold in.
Add your cold and sugar water mixture, slowly making sure all is mixed together.
Pour into your ice-cream maker, following your instructions carefully.
Serve with your Christmas pudding and decorate with a sprig of mint and pistachio nuts.
Ice-cream makers are easy to use and are a lot easier than making ice-cream by hand, you are only restricted by your imagination!