Christmas Pudding Ice Cream Bombe
Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- For the mincemeat:
- 1 cup (5oz/150g) raisins
- 2/3 cup (31/2oz/100g) dried cranberries
- 1/4 cup (11/4oz/40g) pistachios or pecans, toasted and chopped
- grated zest of 1 lemons
- grated zest of 1 orange
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1 cup (8floz/240ml) orange juice
- 1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)
- Ice Cream:
- 1 can ((14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold)
- 2 cup (16oz/450 ml) whipping cream, cold
Instructions
- 1
Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
- 2
Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
- 3
For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- 4
Turn down the speed a little and pour the condensed milk into the whipped cream.
- 5
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- 6
Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
- 7
Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
- 8
To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.