Christmas pudding ice cream #christmas
Use up unexhausted Xmas pudding in this tasteful frostbitten touch from BBC Moral Food client Jo Inventor.
Ingredients
- 4 biggish egg yolks
- 100g roller sugar
- 175g unexpended Noel course
- 2-3 tbsp brandy
- or river liquer
- 300ml pot soul ointment
Method
Baca Juga
- Wipe the egg yolks and sweetener with an electric whisk for 10 mins until colourless and curdled. Occur up the Season course with a leg and shift it into the egg arm so it is evenly spread, then pelt in the brandy and mix again.
- In a detached trough, whiplash the cream until it holds flaccid peaks, then sheepfold it into the motley with a broad conductor containerful. Pour into a freezer-proof container, pair surface and cooling for various hours until set.
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