Flip Shelton’s recipe for Plum Pudding Ice cream
Recipe for Plum Pudding Ice cream
6 eggs, separated
300 ml cream (single or double)
1 teaspoon vanilla extract
1/2 -1 cup sugar ? optional
makes approx. 1 1/2-2 litres
Whip egg whites until stiff peaks form.
In a separate bowl, beat egg yolks until pale. Add cream and beat again, then add vanilla extract and sugar, if using.
Gently fold egg white into egg yolks.
Transfer mixture to a bowl lined with cling wrap.
Wrap tightly in gladwrap and freeze overnight.
For plum pudding flavours:
400g dried fruit ? cranberries, apricots, currants, sultanas
100 g shredded coconut
1 1/2-2 cups boiling water
1/4 cup brandy
1/2 teaspoon bicarbonate soda
100 g slivered almonds (or other nuts)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup coconut oil
2 tablespoons cacao powder
1 teaspoon cinnamon
1-2 tablespoons sugar ? optional
In a heavy based saucepan, put dried fruit, coconut, boiling water and brandy. Liquid should just cover ingredients. Soak for 10 minutes.
Bring to the boil and add the bicarbonate soda, then simmer for 5 minutes until the fruit is all puffed up and most of the liquid has been absorbed.
Stir in almonds.
Allow to cool before stirring through the ice-cream mixture.
When ready to serve:
Remove the top layer of glad-wrap. Then place a serving plate over the bowl of ice cream. Turn over. Remove the glad-wrap lining the ice cream.
If the ice cream is frozen solid, you may need to briefly dip the bowl in asink of hot water before turning it out on a serving plate.
If necessary, melt coconut oil in a small saucepan. Add cacao and cinnamon (and sugar if using) and still until well combined.
Pour ganache over ice cream and it will set instantly.
Sprinkle a few extra cranberries, goji berries or fresh-pitted cherries on top and around base of plum pudding icecream.