Name: Helge Rubinstein and Sheila Bush’s Christmas Pudding Ice
Yield: Serves 4-6
Ingredients: 175 g (6 oz, 1¾ cups) mixed dried and glacé fruits, such as currants, raisins, sultanas, orange and citron peel, marrons glaces, roughly chopped. You could make up part of the quantity with pecans, if you like them.; 100 g (4 oz) Chocolate Menier or bittersweet chocolate; 140 g (5 oz, ½ cup) caster (fine) sugar; 400 ml (10 fl oz, ¼ cup) double or heavy cream, whipped until thick; 2 heaped Tbsp unsweetened chestnut purée (from a tin or a tube); 5 egg yolks; 300 ml (10 fl oz, 1¼ cup) single or light cream; 4 Tbsp light rum

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

Ice cream made with some of the ingredients of Christmas pudding is a deliciously light alternative to the Real Thing, one that is much appreciated when the meal has been composed of several rich courses. I shouldn’t recommend serving this ice cream in a blaze of brandy; but if there are only three or four guests, and if you are serving it in flameproof dishes, there would be no harm in warming some brandy or rum in a ladle, taking a match to it, and pouring just a little flaming alcohol ov