Christmas Pudding Ice-Cream Bomb
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
40
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point
2
Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form
3
Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily
4
Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon
5
Plunge the base of the pan into cold water
6
Transfer the custard to a jug and cover, chill and pour in the chilled cream
7
Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream
8
Crumble in the pudding and churn for a further five seconds
9
Scrape into a box and freeze for 1 to 2 hours
10
Chill the bomb mold
11
Remove mold from freezer and line each half with pudding mixture
12
Top each half with a brandy-butter-sugar mixture
13
Put halves together and close bomb
14
Allow to freeze hard
15
Turn out, pour some brandy over and ignite