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  • Christmas Pudding Ice Cream Bomb

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    Ingredients

    • 12 fl ounce Lowfat milk
    • 3 1/2 ounce Soft brown sugar
    • 3 x Egg yolks
    • 6 fl ounce Heavy cream whipped, and chilled
    • 1 Tbsp. Brandy
    • 6 fl ounce Christmas pudding, minced

    Directions

    1. Combine the lowfat milk and half the sugar in a medium saucepan and bring to just below boiling point. Combine the egg yolks and remaining sugar in a bowl and beat till pale and forms ribbons. Bring lowfat milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
    2. Pour into a double boiler and stir custard till it thickens and coats the back of a spoon. Plunge the base of the pan into cool water. Transfer the custard to a jug and cover, refrigerateand pour in the chilled cream.
    3. Stir in the brandy and churn in the ice-cream maker till it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hrs. Refrigeratethe bomb mold. Remove mold from freezer and line each half with pudding mix. Top each half with a brandy-butter-sugar mix. Put halves together and close bomb. bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.

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