Well it comes around pretty quickly doesn’t it? The Christmas trees are up and the lights
Christmas Pudding Ice Cream
are sprouting on the outside of the houses where I live so it must be time for a Christmas yoghurt recipe. It’s a good one this and although one or two of the ingredients seem a little different, they are the type of things that turn up in your kitchen in the Christmas period.
This Christmas Pudding Ice Cream should take you no more than one hour to complete and will serve six, although it may be better to wait until Boxing Day to serve it up. You will need an ice cream maker for this recipe which will cost about £20 ($30) upwards.
You will need the following ingredients:
- 3/4 tsp of ground cinnamon
- large pinch of ground cloves
- 350gms of assorted dried fruit – this can be whatever you want: cherries, peel, chopped apricots, sultanas, raisins but mixed bag from the supermarket may be your best bet
- 200ml plain yoghurt
- 100ml dairy cream
- 2 tbsp of honey
- 5 tbsp of brandy
How to prepare:
- The first step is to mix the cinnamon and cloves with the brandy and leave it for 30 minutes to let the mixture infuse.
- Now pour this mixture over the dried fruit and leave this for a couple of hours
Perhaps now is a good time to help yourself to a small glass of that brandy while you wait.
- When you’re ready, mix the yoghurt with the cream and honey and mix this substance with the fruit/brandy.
- Now put this mixture into the ice cream maker and ‘churn’ it for 20 minutes on the freeze setting.
- When that’s done, remove the mixture and place it into a small container, ideally the one the shape of a Christmas pudding. Cover it with cling film and put it into the freezer.
- When you’re ready to serve it. gently heat the outside of the container with hot water or a warm cloth and turn it out into a serving plate. That’s it! Decorate it as appropriate and serve to your guests.