Emma Dean’s recipe for Plum Pudding Ice Cream
Plum Pudding Ice Cream
This is a magic way to use up left over plum pudding. If you are like me, I love to lounge around on boxing day snacking on all of the left overs. This ice cream, in a cone with some chocolate topping is a superb way to recover from the festivities.
Ingredients
A cup or so of left over plum pudding
1 litre of good quality vanilla ice cream (by all means make your own)
Method
Soften ice cream out of the freezer for about half an hour.
Crumble the plum pudding finely and them mix into the softened ice cream. Pour mixture into a container, cover, and place back into the freezer to firm up.
Serve in scooped into waffle cones with chocolate topping and a cherry on top!
*optional adult version– stir in a splash of your favourite Christmas cheer before freezing.
Chocolate sauce recipe
185ml (3/4 cup) thickened cream, at room temperature
200g good-quality dark chocolate (the kind you would eat by itself), broken into squares
55g (1/4 cup, firmly packed) brown sugar
Method
1. Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches the water, the chocolate may overheat and become grainy. Bring the water to a gentle simmer.
2. Place the cream, chocolate and sugar in the heatproof bowl. Place the bowl over the pan of simmering water, and heat, stirring often with silicon spatula for 3-4 minutes or until chocolate almost melts.
3. Remove the bowl from the heat and continue to stir until all the chocolate melts. There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the chocolate doesn’t overheat.
Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge for 3-4 weeks. Serve at room temperature or warm.
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