My Christmas pudding ice cream is absurdly simple (2 ingredients!) and is absolutely bursting with big flavour.
If fussing in the kitchen isn’t your thing, you’ll love that this can be made up to a week in advance. It will leave you plenty of time to enjoy the day with loved ones.
Serve with loads of fresh berries for a wonderful flavour match and visual impact. This recipe is part of the Christmas menu I created for my friends Nautilus Estate. This treat is the perfect excuse to enjoy a glass of Nautilus Marlborough Cuvee Brut NV
I’ve got a few more Christmas recipes heading to the blog. Stay tuned for silly season inspiration!
Christmas pudding ice cream
2 litre tub good quality vanilla ice cream
500gram Christmas fruit pudding
Place a large loaf tin into the freezer for 30 minutes to prepare it for the ice cream. Break the pudding in to big chunks. Place in a food processor and blitz until you have small chunks. Add half the ice cream (that you have cut into large chunks). Run the machine until well blended. You’ll need to work quite fast so that the ice cream doesn’t melt too much. Add the remaining ice cream (also cut into large chunks. This does not have to be blended perfectly. The idea is to have some of the caramel coloured pudding ice cream swirled together with some of the vanilla ice cream.
Press the ice cream into the cold tin. Place deep in your freezer so that it can get cold as quickly as possible. Leave for at least 5 hours.
Serve with fresh berries on the side.
Ice cream will last 3 months in the freezer. Wrap tightly in tinfoil to prevent freezer burn.