Serving suggestion – holly garnish optional!
It turns out, at least according the Barrister down the pub last night, that not everyone has leftover Christmas pudding to hand come February. Who knew? If you are such an unfortunate soul you can now buy them year round, or you could try this with just the soaked and spiced fruits from my pudding recipe. Or even make another pudding – why confine something so good to the depths of December after all?
With this I managed to combine Christmas pudding with Christmas present as I was lucky enough to receive, in a hamper of gourmet treats, a jar of tonka beans. Wrinkly little wonders they are too, with a perfume like vanilla and hay. Sorry US readers but apparently they’re illegal in the States, though it sounds as though the odd speakeasy-style foodie boutique will smuggle you in a few if you know where to ask! Something to do with a supposed toxicity which relies on you eating your own body weight of beans in one sitting. No such worries here in Europe, and so far no-one who’s eaten this has died.
My esteemed friend and colleague the Shropshire Statistician had also just delivered me a dozen spankingly fresh eggs straight from her own hens, which made a gloriously golden custard. If you don’t have a chicken coop handy do lay your hands on the freshest eggs you can find.
To make about a litre of ice-cream
- 300ml double cream
- 300ml whole milk
- 110g caster sugar
- 6 medium egg yolks
- 1 dessertspoonful vanilla paste
- 1/3 of a tonka bean, finely grated
- a pinch of grated nutmeg
- a good glug of brandy
- 100g clotted cream [optional]
- 150 – 200g of Christmas pudding, crumbled
Combine the milk, cream, sugar, vanilla, nutmeg and tonka bean in a pan and heat to just below boiling. Whisk the egg yolks. Add a ladelful of the hot liquid whisking all the while, then tip this back into the pan and cook, stirring ceaselessly, over a very low heat for 6 to 8 minutes, by which time the custard should just coat the back of a spoon. Stir in the brandy.
Allow the custard to cool completely, even overnight. Or, as I did the other day, improvise your own blast chiller by taking a stainless steel bowl of custard out into the garden and packing all around with the snow from the garden table. Cover with clingfilm and a tea towel and, one bottle of wine down the pub with your mates later, it’s totally chilled – and so are you…
Whisk the clotted cream [if using] into the chilled custard and churn in an ice-cream machine for an hour, adding the crumbled pudding [or soaked, spiced fruits] for the last five minutes. Freeze.