Christmas pudding is one of those recipes that everyone loves but not everyone has room for at the end of a heavy lunch. Tom Kerridge has the perfect solution, Christmas Pudding Ice Cream!
Essentially Tom's recipe is just succulent pieces of Christmas pudding crumbled up and mixed with ice cream, but this is Tom Kerridge, so it's a little more involved than that!
Tom makes the ice cream himself for his recipe and it makes a world of difference. For a start, it makes it easier to combine the Christmas pudding and, generally home made ice cream is nicer than shop bought ice cream which can be heavily pasteurised.
Tips for Tom Kerridge's Christmas pudding ice cream
- When making the custard, make sure that you keep the edges and corners of the pan clean, any build up could scramble and spoil the custard.
- Use the contents of the vanilla pod and the casing too, it contains lots of flavour.
- Use an ice cream machine to make this recipe really easy!
Get our Christmas pudding ice cream recipe
We have created our own recipe inspired by Tom Kerrdige's for you to try below.
- 300ml double cream
- 300ml full fat milk
- 1 vanilla pod
- 5 free range egg yolks
- 110 grams caster sugar
- 1 teaspoon cornflour (optional)
- 450g Christmas pudding - cooked/steamed
- Add the cream and milk to a suitable saucepan along with the contents of the vanilla pod and the pod casing itself, and bring the temperature to just below boiling.
- While the milk and cream are coming up to temperature, separate your eggs. Whisk the yolks and sugar together until they become thick and smooth. If you decide to use the cornflour, whisk this into the the mixture at this point.
- Remove the vanilla pod casing and slowly whisk the yolk mixture into the milk, cream and vanilla and mix thoroughly.
- Pass all of the combined ingredients through a sieve and into a clean pan. Bring the pan up to a low temperature and stir until it thickens. You can tell when the custard has reached the correct consistency when you can draw a clear line through it on the back of a spoon.
- Pour your custard into a freezer proof container and leave to cool.
- When cool, crumble your Christmas pudding into chunks and mix into the custard. Pour the mixture into an ice cream maker if you have one and allow it to churn your ice cream.
- If you don't have an ice cream maker place everything in the fridge overnight to chill.
- Move your ice cream to the freezer when chilled, stirring it thoroughly every hour for three hours to stop crystals from forming.
- Leave to freeze completely now that it is smooth.