Christmas Ice Cream
This creative festive ice cream has been shared with us from Alyce Alexandra's book Quick Fix: Every Occasion. This recipe can be made so far in advance, saving you valuable food prep time on the big day and allowing you to stress less and share more time of the day with loved ones.
No: Gluten / Egg
Contains: Dairy / Nuts
Total Preparation Time 2-3 days
Can be frozen
- lemon - 1, zest only
- pecans - 150g
- sultanas - 150g
- currants - 150g
- raisins - 150g
- mixed spice - 1 Tbsp
- ginger - 1/2 tsp, ground
- Grand Marnier® orange liqueur - 250g
- pistachios - 150g, shelled
- cream - 500g, thickened
- condensed milk - 300g
- evaporated milk - 200g
- water - 2 tsp, rose (see Note)
- Add lemon zest (from 1 lemon) to the bowl. Mix Speed 9 / 15 seconds.
- Add pecans (150g), sultanas (200g), currants (150g), raisins (150g), mixed spice (1 Tbsp), ginger (1 tsp), nutmeg (1/2 tsp) and Grand Marnier (250g) to the bowl. Mix Reverse+Speed 3 / 10 seconds.
- Refrigerate for a minimum of 48 hours. 7 days is ideal.
- Line a shallow baking dish with clingfilm (allowing about 10cm overhang) and place marinated fruit in the bottom evenly, covering the base.
- Place pistachios (150g) in the bowl. Chop Speed 6 / 2 seconds. Set aside.
- Insert whisk attachment. Place cream (500g) in bowl. Whip Speed 4 / 20-40 seconds, or until soft peaks form.
- Add condensed milk (300g), evaporated milk (200g) and rose water (2 tsp). Mix Speed 4 / 10 seconds.
- Pour cream mixture over fruit and then sprinkle with pistachios.
- Cover with clingfilm and freeze for a minimum of 24 hours.
- To serve, remove from baking dish by pulling up on the overhanging clingfilm. Allow to soften for 5 minutes, then use a large knife to cut into squares.
Note: Rose water can be replaced with orange blossom water. Both are popular ingredients in Middle Eastern cooking and can be found in supermarkets and delicatessens.