Prue Leith’s Christmas Cake Ice Cream
This super easy festive desserts is loved by everyone, says Prue in her book Life’s Too Short To Stuff A Mushroom.
This super easy festive desserts is loved by everyone, says Prue in her book Life’s Too Short To Stuff A Mushroom.
Few children like Christmas pudding, but I’ve never met one who didn’t like ice cream. About forty years ago, I started using the leftover Christmas cake or lump of Christmas pudding in a Christmas dessert made mostly of vanilla ice cream.
Now everyone expects this version of Christmas “pud”. Some years the ice cream is flavoured with leftovers, sometimes I just buy a jar of mincemeat and use that. Sometimes it’s crumbled mince pies.
But the essential thing is to get enough of that Christmas flavour – so taste as you mix, and add a bit of powdered cinnamon, cloves, nutmeg and/or ginger, if you need to.
Before you start, chill the cake or pud that you want to incorporate, and chill the big bowl you are going to mix it in and the small container you are going to freeze it in. Line the smaller bowl or tin with cling film to help you unmould the ice cream later. Use soft-scoop ice cream, so you can mix without having to melt the ice cream first. It’s better to have patches of plain ice cream than to beat all the air out of the mixture and end up with a rock-hard frozen dessert. You want the result to be two-thirds plain vanilla ice cream and one third added pudding/cake/mince pies.
Recipe from Life’s Too Short To Stuff A Mushroom by Prue Leith, (Carnival) RRP £25
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