Christmas Pudding Ice Cream Bomb Recipe
Servings: 1
Ingredients
- 12 fl ounce Lowfat milk
- 3 1/2 ounce Soft brown sugar
- 3 x Egg yolks
- 6 fl ounce Heavy cream whipped, and chilled
- 1 Tbsp. Brandy
- 6 fl ounce Christmas pudding, minced
Directions
- Combine the lowfat milk and half the sugar in a medium saucepan and bring to just below boiling point. Combine the egg yolks and remaining sugar in a bowl and beat till pale and forms ribbons. Bring lowfat milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
- Pour into a double boiler and stir custard till it thickens and coats the back of a spoon. Plunge the base of the pan into cool water. Transfer the custard to a jug and cover, refrigerateand pour in the chilled cream.
- Stir in the brandy and churn in the ice-cream maker till it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hrs. Refrigeratethe bomb mold. Remove mold from freezer and line each half with pudding mix. Top each half with a brandy-butter-sugar mix. Put halves together and close bomb. bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 1180 | |
| Calories from Fat 613 | 52% |
| Total Fat 69.71g | 87% |
| Saturated Fat 43.48g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 257mg | 11% |
| Potassium 815mg | 23% |
| Total Carbs 120.59g | 32% |
| Dietary Fiber 0.0g | 0% |
| Sugars 115.5g | 77% |
| Protein 16.12g | 26% |
