Our Christmas Pudding Ice Cream was a huge hit! Not only does it taste divine, but it also looks so pretty sitting on your dessert table, almost too pretty to eat in fact!

Christmas Pudding Ice Cream Recipe



Basic Homemade Vanilla Ice Cream

  • 280ml double cream
  • 300ml full fat milk
  • 1 tsp of vanilla extract
  • 115g golden caster sugar
  • 3 free range egg yolks

Christmas Pudding Ice Cream

  • 1 cup dried fruit of your choice, including cranberries, currants and peel
  • ½ cup water, boiling hot
  • ½ cup golden caster sugar
  • Oil, for greasing
  • 1 batch Basic Homemade Vanilla Ice Cream (see above)
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 50g pistachios, chopped
  • 50g slivered almonds
  • 50ml brandy (optional)
  • 1 lemon, zested


Basic Homemade Vanilla Ice Cream

  1. Pour cream, milk, vanilla and half the sugar into a heavy based saucepan.
  2. Heat on low and stir until a high simmer is reached. Remove from the heat and set aside for the vanilla to infuse while you continue cooking.
  3. Put egg yolks and the rest of the sugar in a bowl and beat for 2 minutes.
  4. Slowly add 125ml of vanilla mixture to the eggs.
  5. Simmer the remaining vanilla mix, remove from heat and add the egg mixture.
  6. Continue on a very low simmer for 8 minutes until a custard is formed. Do not overheat as custard will curdle.
  7. Place custard in the fridge for 1 hour.
  8. Prepare your ice cream machine. If you have a compressor style machine turn it on to pre cool or remove the bowl from the freezer for other styles of machines.
  9. Add mixture and churn for 30 minutes. This is when you can vary your flavours of ice cream or keep as simple vanilla ice cream. 
  10. Place in an airtight ice cream container and freeze.

Christmas Pudding Ice Cream

  1. Place the dried fruit, boiling water and sugar in a heatproof bowl for 10 minutes and then strain through a sieve.
  2. Prepare the pudding basin by greasing it with oil then add a layer of cling film and then a thin layer of muslin.
  3. In a separate bowl, add the vanilla ice cream, dried fruit mix, spices, nuts, brandy and zest. Stir until well combined. Tip the mixture into the pudding bowl and freeze overnight.
  4. Remove the frozen ice cream from the pudding bowl and place it on the serving dish, then place it back in the freezer until ready to serve.
  5. Top with the nougat, pistachios and cranberries then serve with a side of brandy custard.

Recipe by Kitchen Warehouse

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Recipe Name
Christmas Pudding Ice Cream
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