- Cook Time: 1 hour 30 minutes plus steeping and cooling time
- Prep Time: 15 minutes
- Effort: hard
- 600 ml whole milk
- 600 ml double cream
- 1 vanilla pod, split lengthways and seeds scraped out
- 200 g caster sugar
- 3 cloves
- 6 cinnamon sticks, cut in to roughly 5cm pieces
- 1 tsp freshly grated nutmeg
- 4 cardamom pods, lightly crushed
- 10 egg yolks
- 450 g christmas pudding, chopped into small pieces
- 200 g dark dried raisins, soaked in 100ml sherry or brandy (optional)
Tips and Suggestions
Domestic ice cream makers can be purchased from as little as £20 and are well worth investment for the result
1. In a medium sized pan, add the milk, cream, vanilla seeds and pod, half the sugar, cloves, cinnamon sticks, nutmeg and cardamom pods. Warm this mixture through until nearly boiling point, then remove it from the heat, cover and let steep for a couple of hours.
2. Using a fine sieve, strain the infused mixture into a clean medium sized pan, this is an important step as any burnt milk or cream at the bottom of the first pan will interfere with the flavour of the crème anglaise. Using a sugar themometer, warm the mixture to approximately 60-65C, which is when the mixture starts steaming.
3. While the infused mixture is being re-heated, using a whisk, quickly blanch the egg yolks by whisking them vigorously with the remaining sugar until it is dissolved and the mixture is whitened. Note that once the sugar is added to the yolk, you will need to start blanching straight away or the sugar will burn the yolks forming lumps in the crème anglaise and ice cream.
4. Turn the heat to low, and add the blanched egg yolks and sugar mixture, a third at a time, into the re-heated, infused milk. Using a rubber spatula, mix this constantly ensuring that the egg is not cooked or burnt at the bottom of the pan. Bring the mixture to just under 65C again, mixing vigorously and constantly to prevent the egg yolk proteins from cooking or solidifying. If you feel the mixture is overheating, move the pan on and off the heat while mixing. The desired consistency is "coating consistency" or in other words, when a line remains clear as it is drawn on the back of the spatula, and the custard is thickened. Do not overheat the custard, egg yolks will congeal at 65C, so to stop your crème anglaise from curdling, do not take it over this temperature.
5. Pour the custard through a strainer into a clean bowl. Cover the surface with cling film to avoid creating a crust and let it cool down for a couple of hours. If you are in a hurry, place the bowl over an ice bath and stir until the flavoured crème anglaise has cooled down.
6. Pour the cooled mixture into your ice cream machine and churn and freeze this according to the manufacturer's instructions. It takes approximately 45 minutes of freezing and churning in an ice cream machine for ready-to-serve, creamy but solid ice cream.
7. Just before stopping the churning of the ice cream machine, stir in the chopped up Christmas pudding, and churn for a couple of minutes until well combined. Place the ice cream in the freezer until required.
8. To serve, take the ice cream out of the freezer and leave at room temperature for 10 minutes. Then scoop the ice cream into a small bowl and if using, top with the soaked raisins and the soaking liqueur.
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