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Among all the rich, heavy, wintery rib-sticking traditional Christmasdesserts ice cream can be quite a refreshing relief!
For years (and years and years) I have used a gobsmackingly easy methodto make lush, rich, creamy dairy ice cream without having to do all sorts ofirritating things.
~ No fiddly custard making involved.
~ No ice cream machine needed.
~ No mashing of ice cream necessarywhilst freezing.
I have been so pleased with this way of making ice cream that I wrote a book ...
Luscious Ice Creams without a Machinegives over 100 ice cream recipes plus ancillary recipes for sauces, syrups,inclusions etc. and some sexy presentation ideas.
Once you have this methodunder your belt, understand the importance of sugar in the recipes (includingin the form of alcohol, happily) and how to use it properly, plus how tomarble, ripple and add inclusions then creating your own ices is easypeasy.
As an early Christmas prezzie for you here are 6 Christmassy ice cream recipesfrom the book. In all cases quantities make about 6-8 portions.
Christmas Pudding Ice Cream
This is my absolutely favourite Christmas Pud ice cream recipe ever and is one of my most asked for recipes.
225g cooked Christmas Pud
30g butter
30g dark brown sugar,
finely grated zest and juice of 1 orange
50ml brandy
500ml double cream
200g condensed milk
~ Crumble the Christmas pud with your fingers.
~ Lick fingers.
~ Wash fingers.
~ Melt together the butter and the sugar and then stir in the crumbled pud, the orange juice and zest and the brandy.
~ Bring slowly to a simmer, stirring a lot, and then cool completely.
~ Fold into the whipped cream together with condensed milk.
~ Freeze.
Buttered Rum & Ginger Ice Cream
50g butter
50g light brownsugar
2 tablespoons ofsyrup from the stem ginger jar
50ml golden or darkrum
5 pieces of stemginger – finely chopped
500ml double cream
200g condensed milk
~ Put the butter, sugar,ginger syrup and rum in asmall pan andheat together over low heatstirring till everythinghas melted together
~Stir in the chopped ginger and simmer gently for 3 or 4minutes.
~Cool completely.
~Whisk the cream till thick.
~Fold in the condensed milk.
~ Fold in the ginger and its sauce.
~ Freeze.
Brandied Mincemeat Ice Cream
500ml double cream
200g condensed milk
350g mincemeat
50ml brandy
~ Stir the brandy and themincemeat together vigorously till completely mixed.
~ Whip the cream till thick.
~ Fold in the condensed milk.
~ Fold in the mincemeat and brandy mixture.
~ Freeze.
This is pretty served in a pie crust!
Marzipan Ice Cream
500ml double cream
50ml Amaretto orbrandy
200g condensed milk
~ Coarsely grate the marzipan andthen heat gently with the cream till melted. Cool to completely cold.
~ Whisk together the marzipanned cream and the liqueur to thick.
~ Fold in the condensed milk plus any inclusions.
~ Freeze.
Toasted almonds or, even better, crushedalmond praline are good added to or sprinkled on this.
Brandied Cherry & White Chocolate Ice Cream
The dried cherries, having soaked up thealcohol, become juicy and squidgy and remain juicy and squidgy even in themidst of the sweet cold creaminess.
500ml double cream
200g condensed milk
45g white chocolate
225g dried cherries
Brandy or CherryBrandy to cover the cherries
~ At least 24 hours in advance ofmaking this ice cream you must soak the cherries - put them into a smallcontainer and pour over enough brandy or cherry brandy to cover them. Ican’t give exact quantities but too much brandy is not a problem really, itwill still be delicious after the cherries have been removed from it.
~Melt the chocolate as instructed here.
~ Whisk the cream together with 50ml of liquor drained from thesoaking cherries.
~ Fold in the melted chocolate, condensed milk and maceratedcherries.
~ Freeze
PS. Remember to drink any leftover liqueur –it is Christmas!
Alcoholic by Necessity Trifle Ice Cream
Alcohol is necessary to soak the fruit inthis so that itdoesn'tfreeze solid in the ice cream.
Sherryis traditional for trifle but you need a spirit for the fruit so may I suggest… brandy? The sherry can be used in the cream.
410g-ish tin offruit in juice
50ml brandy or othersuitable liqueur
200g trifle spongesor other plain cake - crumbled
50ml sweet sherry
500ml double cream
200g condensed milk
~ Drain the fruit and discard ordrink the juice.
~ Toss together the fruit and brandy or other liqueur and set asideovernight to soak.
~ The next day mix in the sponge cake.
~ Whisk the sherry and cream till thick.
~ Fold in the condensed milk and then the fruit, sponge and alcoholmixture.
~ Freeze.
BothRumtopf Ice CreamandBlueCheese & Port Ripple(which I have taken the liberty ofserving on top of a a baked pear) are good for Christmas too but theyneed ancillary recipes which I don’t have space to go into here.Considerthem a teaser!
Some people, I must admit, have been put offby the idea of using condensed milk in ice cream – well more fool them!
This is very much a proven method. When I worked in the Caribbean therich visitors to the island were very pernickety and naturally, in all thatlovely hot sunshine, ice cream desserts were much in demand. Unable to get holdof either an ice cream machine or a good quality ready-made product I createdmy own ice creams, using this method, and they were popular as ****! (*see below).
Talking of Books ...
I would (of course) just like to mention my Christmas bookEasy Festive Food for a Stress-Free Christmas!
Catering for Christmas can be time consuming, tiring and abit stressy, so I thought I’d offer some suggestions to make it quicker,easier, more relaxed and perhaps more impressive!
This book does not contain all the information anddirections that you can find everywhere in books, magazines and on the net suchas roasting times or mince pie recipes. This contains a collection of usefulideas and recipes that as a professional chef I have used over the years todelight guests and customers without knackering myself!
Included are ...
The Turkey Dinner & Alternatives!
Makingthe Best Gravy Everis Really Easy!
Vegetable and Side Dishes!
Christmas Desserts
Sautéed Grapes,for instance!
Coffee & Accompaniments e.g.Chocolate Clotted Cream Truffles!
What to do withChristmas Leftovers I have also added every useful idea, hint and tip I can think of!
(*= heck)
