Christmas Pudding Ice Cream

Prep time: 4 hrs | Serves: 4

Ingredients:

• 200g leftover Christmas pudding, crumbled

• 300g double cream

• 150g condensed milk

• 10g dark rum or brandy (optional, but encouraged)

• 5g vanilla extract

• 1g sea salt

• Zest of ½ orange (2g)

Method:

1. Place the double cream into a bowl and whisk until soft peaks form.

2. In a separate bowl, mix together the condensed milk, vanilla extract, rum or brandy (if using), salt and orange zest.

3. Gently fold the condensed milk mixture into the whipped cream until smooth and light.

4. Fold through the crumbled Christmas pudding, distributing it evenly for those beautiful festive pockets.

5. Spoon the mixture into a jar or freezer-safe container, smooth the top and cover.

6. Freeze for at least 6 hours or overnight until firm.

7. Remove from the freezer 5 minutes before serving to soften slightly for perfect scooping.

8. Taste and adjust if needed — a splash more booze, zest or a pinch of salt to suit your palate.

Storage:

Once frozen, store in an airtight container in the freezer for up to 1 month. Always use a clean scoop and reseal well to keep it fresh and fabulous.