Christmas pudding ice cream and pears recipe
Christmas Pudding Ice Cream and Pears recipe
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|100 g||golden caster sugar|
|½ tsp||ground mixed spice|
|85 g||christmas pudding, crumbled into small pieces|
|142 ml||pot double cream|
|225 ml||good quality custard|
|For the pears:|
|300 g||golden caster sugar|
|1||lemon, zest & juice|
Place a container in the freezer to chill.
To make the ice cream, tip the sugar into a small pan with 125ml of water, then simmer until dissolved. Scatter over the mixed spice and remove from the heat.
Soak the Christmas pudding pieces in the brandy for a few minutes.
Fold the cream into the custard, then pour in the sugar syrup and whisk until smooth. Stir in the crumbled pudding with the brandy, and then churn in an ice-cream maker until almost frozen. Transfer to the chilled container and freeze overnight.
For the pears, tip the sugar, cinnamon, lemon zest and juice into a large pan with 500ml water. Bring to a gentle simmer, and then cook until the sugar has dissolved. Remove the core from the bottom of the pears with the end of the peeler, pop them into the syrup, then bring to the boil and simmer gently for 20-25 minutes until soft.
To test, prod a pear with a small knife – if there is no pressure, they are ready. Lift the pears from the syrup and set aside in a bowl. Increase the heat and bubble the syrup for 10 mins until it has thickened slightly and reduced by about half. Strain the syrup over the pears and cool.
Serve each pear with 2 scoops of ice cream, with a little of the pear syrup drizzled over.
ca. 20 min
ca. 10 hrs
Grade of difficulty:
Calories per portion:
Reference: Christmas pudding ice cream and pears recipe
Recipe type: xarchivex
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