Christmas Pudding Ice Cream

Christmas Pudding Ice Cream

Fruit Mix


85g raisins

85g sultanas

85g pack dried cherries

100g fresh or frozen cranberries

6 tbsp brandy

2 tbsp dark muscovado sugar


  1. Mix all of the  ingredients together in a bowl, heat gently until brandy has reduced and fruit softened then leave to cool completely, ideally overnight.


Ice cream

2 cinnamon sticks, snapped in half

¼ tsp ground ginger

½ tsp freshly grated nutmeg

¼ tsp caraway seeds

4 cloves

600ml pot double cream

1 vanilla pod, split and seeds scraped out

3 large egg yolks

100g golden caster sugar

  1. Put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil.
  2. Whisk the yolks and sugar together.
  3. Whisk the hot cream into the egg mix, then tip the mix into a pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl & leave to cool.
  4. Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Or use your Ice Cream maker as directed.
  5. Add the fruit mix into the ice cream and curn /mix until a nice brown / pink colour.

Serve with Orange Shortbread and Clotted Cream