Introduction

Christmas pudding ice cream is a festive twist on traditional holiday flavors, blending boozy dried fruits, warming spices, and creamy ice cream. This indulgent treat combines the essence of Christmas pudding with the refreshing coolness of homemade ice cream, perfect for holiday celebrations or a special dessert.

A clear glass cup filled with multiple scoops of light beige ice cream with visible dark brown and black chunks mixed throughout, forming a creamy textured dessert with a slightly uneven surface. The scoops are neatly stacked, creating about four layers from the bottom to the top of the cup. The background shows a soft focus on cool white and light tones, set on a white marbled surface with some kitchen utensils blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

85g raisins

85g sultanas

85g pack dried cherries

100g fresh or frozen cranberries

6 tbsp brandy

2 tbsp dark muscovado sugar

2 cinnamon sticks, snapped in half

¼ tsp ground ginger

½ tsp freshly grated nutmeg

¼ tsp caraway seeds

4 cloves

600ml double cream

1 vanilla pod, split and seeds scraped out

3 large egg yolks

100g golden caster sugar

Oil, for greasing the bowl

6 ginger nut biscuits, broken into chunks

Zest of ½ lemon and ½ orange

85g caster sugar

2 tbsp brandy

100g fresh or frozen cranberries (for the topping)

Instructions

Step 1: Mix the raisins, sultanas, dried cherries, fresh or frozen cranberries, 6 tbsp brandy, 2 tbsp dark muscovado sugar, and cinnamon sticks together in a bowl. Microwave on High for 3 minutes, stir, then leave to cool completely, ideally overnight.

Step 2: In a saucepan, add the cinnamon sticks, ground ginger, freshly grated nutmeg, caraway seeds, and cloves. Gently heat for about 3 minutes, stirring occasionally until fragrant. Add the double cream and vanilla seeds, then bring to a boil.

Step 3: Meanwhile, whisk the egg yolks and golden caster sugar together until pale and creamy. Slowly whisk the hot cream mixture into the egg yolks, then pour everything back into a clean pan.

Step 4: Gently heat the mixture for 5-10 minutes, stirring constantly until it thickens enough to coat the back of a wooden spoon. Pour into a bowl or container and leave to cool completely. For best flavor, chill overnight.

Step 5: Strain the mixture through a sieve into another container. Freeze for 5 hours, stirring every hour to break up any ice crystals, until the mix is smooth and thick.

Step 6: Grease a 1.2 or 1.4-litre pudding basin with oil and line it with cling film. Drain the cooled boozy fruit, then mix it with the broken ginger nut biscuits and zests of lemon and orange.

Step 7: Quickly fold the fruit and biscuit mixture into the ice cream base. Transfer into the prepared basin, cover the surface with cling film, and freeze for at least 6 hours until firm.

Step 8: To make the topping, combine 85g caster sugar, 2 tbsp brandy, and 100g fresh or frozen cranberries in a small pan. Gently heat until the sugar dissolves, then simmer for 2 minutes. Allow to cool completely.

Step 9: To serve, let the pudding sit at room temperature for about 15 minutes. Turn it out onto a plate, carefully remove the cling film, and spoon the cranberry syrup over the top.

Tips & Variations

Soaking the fruit mixture overnight enhances the flavor and plumps the fruit beautifully.

For a boozier pudding, increase the brandy slightly or add a splash of rum to the ice cream base.

Swap ginger nut biscuits for crushed amaretti or speculoos for a different texture and flavor.

Use full-fat cream for the richest ice cream, or substitute half the cream with crème fraîche for a tangier taste.

Storage

Store the frozen pudding wrapped in cling film and covered in an airtight container in the freezer for up to 2 weeks. When ready to serve, allow it to thaw at room temperature for around 15 minutes for easy slicing and serving. Leftover cranberry syrup can be refrigerated for up to a week and gently reheated before serving.

FAQs

Can I make this recipe without alcohol?

Yes, you can omit the brandy and replace it with fruit juice or a splash of vanilla extract. The flavor will be less boozy but still delicious and festive.

How can I make the ice cream smoother without an ice cream maker?

Stirring the ice cream mixture every hour during freezing breaks up ice crystals, creating a smoother texture. Use a fork or whisk to gently mix the edges back into the center until thick and creamy.

Dessert

Christmas Pudding Ice Cream Recipe