Introduction

Christmas pudding ice cream is a festive twist on a traditional holiday dessert, combining the rich flavors of boozy dried fruits with creamy, spiced ice cream. This delightful treat captures the essence of Christmas in every spoonful, perfect for a celebratory dessert that’s both refreshing and indulgent.

A clear glass filled with four large scoops of creamy ice cream that is light beige in color with dark brown chunks mixed throughout. The ice cream is layered from the bottom to the top of the glass, showing a creamy texture with small melted parts blending with the chunks. The background is white marbled texture, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

85g raisins

85g sultanas

85g pack dried cherries

100g fresh or frozen cranberries

6 tbsp brandy

2 tbsp dark muscovado sugar

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

Oil, for greasing the bowl

6 ginger nut biscuits, broken into chunks

Zest of ½ lemon and ½ orange

85g caster sugar

2 tbsp brandy (for topping)

100g fresh or frozen cranberries (for topping)

Instructions

Step 1: In a bowl, combine the raisins, sultanas, dried cherries, cranberries, brandy, and dark muscovado sugar. Microwave on High for 3 minutes. Stir the mixture, then allow it to cool completely, ideally leaving it overnight to soak.

Step 2: Place the cinnamon sticks, ground ginger, nutmeg, caraway seeds, and cloves in a saucepan, and gently heat for about 3 minutes until fragrant, stirring occasionally. Add the double cream and vanilla seeds, then bring to the boil.

Step 3: In a separate bowl, whisk the egg yolks and golden caster sugar until pale and thick. Gradually whisk the hot cream into the egg mixture. Pour the combined mixture back into a clean pan and heat gently for 5-10 minutes, stirring constantly, until it thickly coats the back of a wooden spoon.

Step 4: Transfer the custard to a bowl or container and cool completely. For best flavor infusion, chill it overnight in the refrigerator.

Step 5: Pass the custard through a sieve into another container, then freeze for about 5 hours. Every hour, stir in any frozen edges with a fork until the mixture becomes smooth and thick.

Step 6: Grease a 1.2 or 1.4-liter pudding basin with oil and line it with cling film. Drain the soaked boozy fruit, then mix it with broken ginger nut biscuits and the lemon and orange zest. Quickly fold this mixture into the partially frozen ice cream base.

Step 7: Spoon the mixture into the prepared basin. Cover the surface with cling film and freeze for at least 6 hours, or until firm.

Step 8: For the cranberry topping, combine caster sugar, brandy, and cranberries in a small pan. Gently heat until the sugar dissolves, then simmer for 2 minutes. Remove from heat and cool completely.

Step 9: To serve, remove the pudding from the freezer and let it sit at room temperature for about 15 minutes. Turn it out onto a plate, carefully removing the cling film. Spoon the cooled cranberry and syrup topping over the pudding before serving.

Tips & Variations

For a richer flavor, use a mix of dark rum and brandy to soak the fruit.

Substitute ginger nut biscuits with speculoos or ginger snaps for a different spice profile.

Allowing the custard to chill overnight intensifies the Christmas spice flavor in the ice cream.

Stirring the ice cream every hour while freezing ensures a smoother texture without an ice cream maker.

Storage

Store the Christmas pudding ice cream in an airtight container or covered pudding basin in the freezer for up to 2 weeks. To serve, allow it to soften at room temperature for 10-15 minutes for easier scooping. The cranberry topping can be stored separately in the refrigerator for up to 3 days and added fresh before serving.

FAQs

Can I prepare the boozy fruit mix in advance?

Yes, soaking the fruit overnight or even for a couple of days enhances the flavor, making the ice cream more deliciously boozy and festive.

Is it possible to make this recipe without alcohol?

Absolutely. Substitute the brandy with orange juice or apple juice for soaking the fruit and in the topping to maintain the flavor without the alcohol.