Ice Cream Christmas Pudding
Christmas pudding is a classic dessert during the festive season. This tasty ice cream Christmas pudding is a frozen twist and it's so tasty, you will want to go back for seconds. By using a bit of rum to make the ice cream, you avoid having a frozen solid block of ice and instead get a creamy texture that is easy to slice. Keep in the freezer until serving as dessert for your Christmas lunch.
Recipe Tester Feedback: "This recipe has a lot of steps but the end result is amazing! It tastes just like Christmas pudding. Will definitely make for Christmas Day – yum!" - Vicki
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 10 minutes
Freezing Time overnight
Can be frozen
- mincemeat - 1 jar (approx. 220g)
- rum - 20g, dark
- double cream - 300g
- eggs - 4, separated
- cream of tartar - 1/2 tsp
- caster sugar - 100g
- Line a medium round metal bowl with clingfilm.
- In a small bowl, combine the mincemeat (220g) and rum (20g). Set aside.
- Insert the whisk attachment. Add the double cream (300g) to the bowl. Whisk until stiff on Speed 3. You need to keep a close watch as this can take anywhere from 20-40 seconds. Transfer into a small bowl and set aside. Clean the mixing bowl. Insert the cleaned whisk attachment.
- Add the egg yolks (4) to the bowl. Program 1 minute / Speed 4. Transfer into a small bowl and set aside. Clean the mixing bowl again and insert the cleaned whisk attachment.
- Add in the egg whites (4) and cream of tartar (1/2 tsp). Program 3 minutes / 37C / Speed 3.5.
- Program 2 minutes / 37C / Speed 3, while slowly adding the caster sugar (100g) in small teaspoons through the lid. Scrape down sides.
- Whisk again Speed 3 / 20 seconds.
- Pour the mincemeat and egg yolks in a large metal bowl. Add the double cream and meringue and fold under until it is all combined but still fluffy.
- Pour into the prepared metal bowl with clingfilm and freeze overnight.
- Just before serving, tip the bowl upside down onto a serving dish and tap the edges. You can also put a hot cloth on top of the bowl to release the ice cream easier. Remove the bowl and clingfilm and serve immediately.