Christmas ice cream pudding
( SERVES 6 )
A lovely ice cream that uses dried fruit, cranberries and cherries to make it a little festive. Ready in 5 hours plus freezing time.
Ingredients
| ½ cup | Sultanas |
| ⅓ cup | Currants |
| ½ cup | Glace cherries, chopped |
| 3 Tbsp | Brandy |
| 4 | Free range egg yolks |
| ½ cup | Caster sugar |
| 1¾ cups | Thickened cream |
| 1½ cups | Greek yoghurt |
| 6 Tbsp | Cranberries, frozen |
| 1 Tbsp | Caster sugar |
| 1 to decorate | Icing sugar |
Directions
- Place fruit (except for the cranberries) in a bowl with brandy, cover and set aside for 4 hours.
- In a large bowl whisk egg yolks with sugar until thick and pale.
- In a saucepan heat cream, but remove it from the heat just before it boils. Add to egg mixture. Mix well.
- Pour mixture into a clean saucepan and heat until thick. Set aside. Cool completely then add yoghurt and fruit.
- Stir well then pour into a bowl, cover and freeze for 6 hours. Remove from freezer and beat mixture.
- Pour into six 1 cup dariole moulds or 1 large pudding bowl. Return to freezer for 6 hours.
- Turn onto serving plates and top with sugared cranberries. Dust with icing sugar.
Comments
Mvanmeeuwen
added 442 days agoWhen do we add the yoghurt?
Bite_team
added 357 days agoHi - note this was updated, step 4. Thanks
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