There’s no better way to end a Christmas Aussie lunch but with a cool and creamy dessert like this Christmas ice cream. This recipe may take a bit of effort and patience to make. But once you get to taste this heavenly treat, you’ll be more than happy that you took the time to prepare it for family and friends to enjoy!
This frozen dessert has Christmas and summer written all over it. The dried fruits and nuts make a great contrast in texture with the richness of the ice cream, while the orange juice and zest give a burst of fresh flavour. Perfect for a party of four to six, this Christmas ice cream can be made ahead of time so you can stay relaxed while entertaining your guests this holiday season.
- KitchenAid stand mixer with whisk attachment
- KitchenAid ice cream maker attachment
- Digital weighing scale
- Measuring cups and measuring spoons
- Silicone spatula
- Large jug with spout
- Citrus press
- Rasp grater
- Plastic wrap
- 600ml thickened cream (35% milk fat)
- 200ml milk
- 2 tsp vanilla extract or vanilla bean paste
- 110g (½ cup) caster sugar
- 80ml water
- 7 large egg yolks
- 250g mixed dried fruit
- 50ml orange juice or orange liqueur
- Finely grated rind of 1 orange
- 100g roasted slithered almonds or chopped brazil nuts
- Prepare your ice cream maker bowl by keeping it in the freezer for at least 15 hours.
- Heat half of the cream, with all of the milk and vanilla in a heavy-based, non-stick saucepan, stirring often until very hot. Be careful not to boil or scorch the milk. Set aside.
- Place the sugar and water into a small saucepan and cook stirring constantly until the sugar dissolves. Stop stirring and simmer for 2 minutes. Set the sugar syrup aside.
- Meanwhile, place the egg yolks into the mixer bowl, fit it into your stand mixer with whisk attachment, then whisk on speed 6 until thick and mixture has doubled in size.
- Reduce to speed 2. Add the sugar syrup down the side of the bowl, followed by the warm milk mixture. Lastly, add the remaining cream. Mix until well combined.
- Transfer your mixture to a large jug with a pouring lip and chill for 6 hours or overnight. The mixture will flatten and lightly separate into two layers on standing.
- While custard is chilling in the fridge, combine the dried fruit, orange juice or liqueur, and grated rind in a bowl. Stir well and cover then set aside.
- Just before churning, pour the custard mixture back into the mixer bowl with the whisk attachment then beat it on speed 4 for 2 minutes.
- Remove the mixer bowl and whisk from the stand mixer and replace it with the frozen ice cream bowl attachment and paddle.
- Turn mixer on to speed 1. With the machine churning, add the custard mixture and churn for 20 minutes or until soft serve results. Add the dried fruits and nuts into the mixture then churn a further 5 minutes or until the mixture is very thick.
- Transfer the mixture to a freezer-safe container, cover, and freeze for 4 hours or until firm. Allow to soften 5 minutes before scooping. Serve with fresh raspberries, if desired.
- For bigger batches of Christmas ice cream, you can double the recipe then churn them separately.
- Consume your homemade ice cream within 5 days after making it.
This recipe was adapted from KitchenAid.