We were talking about Christmas at work last week and some gave me a idea for an ice cream recipe, she said that if you take some store bought vanilla ice cream, leave it to soften, then mix it with a jar of mincemeat it makes a really delicious Christmassy treat.I really liked the idea and I'm sure it's delicious with store bought ice cream but I wanted to make the whole thing myself, so that's what I did! As well as making the ice cream myself I also added a hefty glug of brandy for good measure, not only does it make it even more Christmassy it helps stop the ice cream from freezing rock solid too.
When I served this I was told it tastes like Christmas cake which is exactly what I was aiming for, mission accomplished!
For the custard ice cream base:
- 3/4 pint whole milk
- vanilla extract
- Two large egg yolks
- 1 tbsp cornflour/cornstarch
- 30-40g caster sugar
- Half a pint of double/heavy cream whipped to soft peaks
- 450g micemeat (recipe here or buy some)
- To make the custard pour the milk and vanilla into a saucepan and gently bring to a simmer, don't let it boil.
- Meanwhile beat the egg yolks, sugar and cornflour/cornstarch together in a large mixing bowl.
- Once the milk is up to heat pour a little into the egg yolk mixture and quickly beat it in.
- Pour everything back into the saucepan and cook over a very gentle heat stirring constantly until it coats the back of a spoon. Don't leave leave it unattended for even a minute or it will burn, curdle or both!
- Once made cool the custard completely before continuing.
- Once the custard is cool fold it into the whipped cream, add the mincemeat and brandy to taste. Be careful not to add too much brandy or your ice cream will never freeze! 4-5 tablespoons should be enough.
- Churn the mix in an ice cream machine or put into a tub in the freezer and beat every hour until frozen.