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Christmas Pudding Ice Cream Bombe

Christmas Pudding Ice Cream Bombe

Chef Gemma Stafford is making a delicious treat for the holidays.
Ingredients for Mincemeat
  • 1 cup (5oz/150g) raisins
  • 2/3 cup (31/2oz/100g) dried cranberries
  • 1/4 cup (11/4oz/40g) pistachios or pecans, toasted and chopped
  • grated zest of 1 lemons
  • grated zest of 1 orange
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup (8floz/240ml) orange juice
  • 1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)
Ingredients for Ice Cream
  • 1 can (14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml) whipping cream, cold

Directions

1. Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.

2. Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.

3. For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

4. Turn down the speed a little and pour the condensed milk into the whipped cream.

5. Then, turn up the machine speed again and whip until your mixture is thick and to stiff
peaks.

6. Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.

7. Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to
release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.

8. To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.

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