Free Online Recipes
 |  

Sign Up login
 
 

Ice cream Christmas pudding Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Ice cream Christmas pudding

Category   Desserts - Breads
Sub Category   None

Ingredients
for ice cream - 600mls whole milk
600mls cream -1 vanilla bean split length wise
6 large egg yolks -250g caster sugar
layer1 -250g biscotti 100g butter melted
layer 2 75g good quality dark chocolate finley chopped
1T brandy
layer 3 50g candied citron peel and if not avalible candied orange
50g candied orange peel chopped
1T citrus liqeur
 
layer 4
50g raisins
2t brandy
30g blanced alomonds toasted and chopped
30g hazelnuts toasted and chopped

Instructions
for ice cream In a saucepan, combine the milk, cream and vanilla bean; gently heat to boiling point. Just before boiling remove from heat take out vanilla bean and scrape out seads back into milk and cream. In large bowl wisk together the egg yolks and sugar until pale and creamy. Wisk in a little of the hotmilk and cream into the egg and sugar mixture. Then whisk the rest a little at a time. Pour this mixture into a saucepan stirring constanly over a low heat for 8 minutes or until slightly thickened. Strain into a container and cover with baking paper and chill overnight curn the custard and frezze until needed. place churned ice cream in in 3 portions
layer 1 crush biscuits into an even fine crumb and mix with the melted butter. press onto sides and bottom of a well greased 2 liter plastic of metal pudding bowl. should come up 2 a bout 2 cm from the rim. chill until firm.
layer 2 remove one icecream from the frezzerand soften until just able to mix. Mix the dark chocolate and liqure into the ice cream. Press this over the crumb lined bowl. Around the sides and bottom so that there is a well in the center frezz for 6 hours until firm. Layer 3 remove another layer from frezzer and allow to slightly soften. Mix in peel and liqure into ice cream. Press this over chocolate ice cream. Press around sides and bottom leaving a well in the center and frezze for 6 hours
layer 4 combine raisins and brandy in small saucepan and heat until boiling. remover from heat and cool. remove remianing ice cream from frezzer and allow to soften. mix nuts and raisins into ice cream. press this into the well to fill entire bowl. frezze overnight until firm and serve by losting the edges with a metal spatula


Originally Submitted
7/2/2012





0 Out of 5 from 0 reviews

You can add this Ice cream Christmas pudding recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.