With all the flavours of a traditional Christmas pudding, this ice-cream version is just perfect for a hot December.
150g mixed dried fruit
80ml (1/3 cup) brandy
40ml (2 tablespoons) dark rum
1 orange, grated zest, juice
500ml (2 cups) thin cream
250ml (1 cup) milk
1 vanilla bean, split
1 cinnamon stick
6 egg yolks
1/2 cup caster sugar
300ml thickened cream, lightly whipped
1/2 teaspoon mixed spice
Silver dragée and crystallised rose petals, to serve
- Place the dried fruit, brandy, rum, orange zest and juice in a bowl and set aside overnight to macerate.
- The next day, place thin cream, milk, vanilla bean and cinnamon stick in a saucepan over medium-low heat until just simmering. Remove from heat and set aside for five minutes to infuse.
- Meanwhile, place the egg yolks and sugar in a bowl and whisk until pale and thick. Strain the hot cream mixture over the egg yolks and whisk to combine. Clean pan and return mixture to low heat until it thickens and coats the back of a spoon. Transfer to a shallow container and leave to cool.
- Once cool, fold in thickened cream, then freeze until frozen around edges. Beat with an electric beater. Re-freeze. Repeat twice more, folding in the macerated fruit and mixed spice during final beating, then place in moulds.
- Freeze until firm. (Alternatively churn in an ice-cream machine following manufacturer’s directions and adding the macerated fruit and mixed spice when almost finished churning, then place in dariole moulds and freeze until firm.)
- To serve, dip base of each mould in warm water for a few seconds, then invert onto serving plates and garnish with degrees and rose petals.