- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Effort: medium
- 750 ml whole milk
- 165 g unrefined granulated sugar
- 8 egg yolks
- 2 tbsp agave syrup, or honey
- 4 mince pies, plus extra to decorate
- 50 ml brandy
1. Combine the milk with half the sugar in a medium-sized saucepan and bring to just before boiling point. Remove the pan from the heat, cover it and leave to cool for 20 minutes.
2. In the meantime, in a medium heatproof bowl combine the eggs and remaining sugar and beat thoroughly. If you have an electric whisk this will give you a better consistency, you are looking for the mixture to become light-coloured and thick.
3. Bring the milk back to the boil then pour very carefully and slowly onto the egg mixture, whisking slowly and steadily as you pour it in. The bowl can then be placed over a pan of simmering water, do not let the water touch the bottom of the bowl.
4. Use a wooden or plastic spoon and frequently stir the mixture for about 5-30 minutes, depending on how thick the bowl is. You are looking for the mixture to thicken significantly, if you have a thermometer you can simply take the mixture to 85C, do not let it rise above this as it will curdle.
5. Once thickened sufficiently, stir in the agave nectar and brandy and put the mixture in a bowl and stand in a sink or larger bowl of cold water to help cool to room temperature. Add the mixture to your ice cream machine and churn for 20-30 minutes depending on your machine.
6. As soon as the mixture has frozen, remove from machine and fold the mincemeat in loosely. Add to a container for freezing. When ready to serve, leave the ice cream out of the freezer for 5 minutes then scoop into serving dishes and top with the crumbled mince pie.
Recipe from Black Vanilla.
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