Recipe: Christmas pudding ice-cream
The beauty of ice cream on Christmas day is that it can be made days in advance, which reduces the last minute stress of cooking.
It's also a winning dessert for those don't like the rich flavour of traditional pudding. Leftovers stored in clear glass jars make wonderful gifts.
|500ml non-homogenised milk|
|1 tablespoon arrowroot powder|
|5 egg yolks|
|1/2 cup coconut sugar or rapadura sugar|
|1/4 teaspoon vanilla essence|
|grated rind of 1 orange|
|grated rind of 1 lemon|
|squeeze of lemon juice|
|1 teaspoon ground cinnamon|
|1/4 teaspoon freshly grated nutmeg|
|1 teaspoon marsala|
|3/4 cup raisins|
|3/4 cup currant|
In a saucepan, combine the milk, cream, arrowroot powder, egg yolks, sugar and vanilla essence. Gentle whisk to smooth out any lumps. Place it on a low heat and continue whisking every few minutes.
When the mixture reaches a high heat (just below boiling point), remove from the stove top. Continue to whisk so that mixture remains smooth.
In a mixing bowl combine the milk mixture with the remaining ingredients. Stir well. Transfer to ice cream maker and churn according to manufacturers directions.
NOTES: I use arrowroot flour as it is very cheap and sold from all supermarkets. It's also gluten free whereas some types of corn flour are not. In the ice cream it works as a binding agent and increases the viscosity.