Christmas Pudding Ice Cream

December 15, 2010

Christmas pudding icecream

**Edit** This photo above is now a proud winner of DMBLGIT January 2011! Does My Blog Look Good In This is a monthly photography event for food bloggers and for the first time, I came in overall first place. Yay! Christmas Pudding Ice Cream.

10 days to go till Yuletide mayhem! One thing I’ve noticed is that with each passing year, I seem to have less time for my favourite holiday. And to think, I use to be such a Christmas dork and carol enthusiast. Cue the sad face! I haven’t even planned my Chrissie menu or done any shopping yet. Now cue the panic face!

It’s definitely going to be a frantic mad dash to the finish line but ho ho ho, I’m ready to sweat!

xmas pudding ice cream

And sweat I did with all this awesome weather that has blessed Sydney! We may not get to enjoy a white Christmas like our Northern Hemispheric counterparts but our Aussie alternative of beer, beach and seafood ain’t too shabby either. And then there’s ice cream! Oh how I love thee! I love Chrissie pudding but it feels slightly out of wack eating it in scorching weather so ice cream comes to the rescue!


Simply put, it’s a basic egg-based ice cream fragrantly spiced with as much cloves, cinnamon and nutmeg to your heart’s desire, studded with an array of dry fruits and finished off with brandy. Because you just can’t have a Chrissie pudding without brandy. Normally you can add broken pieces of pudding to give it a ‘cookies n cream’ feel but since I barely have the energy to shower much less bake, I used a cheat shortcut by adding cubes of toasted spiced raisin bread.


It’s the perfect summer recipe to kick off Yuletide proceedings in Candy Land. Better late than never right? *Smile* I’m hoping to throw away the shackles in the next day or two for a mini holiday so I can get back into the kitchen. After all, there’s still a menu to be planned…



Christmas Pudding Ice Cream
  1. 50g spiced raisin bread or christmas fruit cake, cut into small cubes
  2. 1/2 Tbl butter, melted
  3. raw sugar
  4. 300ml milk
  5. 300ml pouring cream (35% fat content)
  6. 1 vanilla bean, halved lengthwise
  7. 1 large strip of orange or lemon rind
  8. 1 cinnamon stick
  9. 6 large egg yolks
  10. 70g caster sugar
  11. 50g light brown sugar
  12. 1 tsp ground cloves
  13. 1/4 tsp ground nutmeg
  14. 1/2 Tbl brandy
  15. 1 cup of mixed dried fruit (such as raisins, currants, cranberries, cherries, apricots, apple, peach, take your pick!)
  1. Preheat oven to 180°C. In a bowl, mix the raisin bread or fruit cake cubes with the melted butter to lightly coat. Scatter on a baking paper lined tray and lightly sprinkle with the raw sugar granules. Toast bread in oven for about 5-10 minutes until lightly golden and crispy. Do not burn or over-bake. Set aside to cool completely.
  2. Over medium-low heat, gently heat the milk, cream, halved vanilla bean (with the seeds scraped into the milk mixture), orange rind and cinnamon stick. Mixture is ready when tiny bubbles appear on the sides (but do not boil). Remove from heat and infuse for 10-15 minutes.
  3. In a large bowl, gently whisk the yolks, sugars, ground cloves, nutmeg and brandy until just combined and sugar has dissolved.
  4. Temper the eggs by pouring in a little of the hot milk (about a cup) while continuously whisking. Pour the egg mix back into the remainder of the milk in the pot and whisk to combine.
  5. Gently heat the custard over a low flame while gently stirring with a wooden spoon, making sure to scrape the bottoms and sides. Do not stop stirring. Custard is ready when it has thickened and the back of the wooden spoon is coated.
  6. Note – this might take a while but do not be tempted to turn the heat up and take a shortcut otherwise you’ll end up with a curdled mess. The custard is ready when it is around 76-78°C. Do not let it go above that!
  7. Strain the custard into a bowl/container over ice, stirring occasionally as it cools. Once it’s mostly cooled, wack it in the fridge and chill for at least 6 hours (preferably overnight).
  8. Fold through the raisin bread croutons and dried fruit and churn according to your ice cream machines manufacturer’s instructions.
  9. Freeze for at least a few hours before serving.
Citrus and Candy


{ 27 comments… read them below or add one }

Xiaolu February 3, 2011 at 15:56

Congrats on DMBLGIT! This looks delicious even though I've never tried Xmas pudding haha. I'm pretty open to new things and usually like them, particularly sweets :)


Sarah - For the Love of Food December 23, 2010 at 02:00

Gorgeous photos! Not a fan of Xmas pud myself but my Mum makes a mean one I'm told and it disappears very quickly when it comes out regardless of the weather. This ice- cream version might tempt me :)


James Parker December 21, 2010 at 11:30

Its very wonderful idea in Christmas children also like ice cream every time i try it to make it at home but there is some fault on it.James Parker….
Gulzar Husain


Tina@foodboozeshoes December 21, 2010 at 09:49

Oh yum! Coles have come out with one too – but I doubt it'd be as good as this!


christine's Recipes December 20, 2010 at 07:50

Stunning photos! That's the kind of ice cream I'm craving for in the hot weather right now. They look so appealing and refreshing.


tiina December 19, 2010 at 17:22

Oh, sounds and looks so good! I love ice cream dishes for Christmas. I often mix gingerbread cake or cookies in with vanilla ice cream but this one is much more festive. Happy Holidays! x


Katherine December 19, 2010 at 10:59

I havent always been a fan of Christmas Puds. But now I just cant get enough. This ice cream is perfect for an Australian Christmas. Yum


Mglòria December 19, 2010 at 10:48

It looks delicious!


Susan December 19, 2010 at 03:15

What a terrific idea, thank you! I would love to try this!!
Have a good Christmas


catty December 17, 2010 at 21:04

This looks DELICIOUS! I haven't started doing my Christmas meal either so yes, late next week will be SHEER PANIC!!!


Scott December 17, 2010 at 16:06

Yummy! This looks absolutely lovely!


florian December 17, 2010 at 08:31

Great stuff and nice photos.

You can also top melt chocolat on it, or round chocolate :)


biopolymath December 16, 2010 at 14:04

Your photography skill of this ice cream is awesome! I like the ones taken from top.

Btw, I've tagged you in my recent post of Nuffnang AU Christmas party. Do let me know if there's any correction needed:


billy@atablefortwo December 15, 2010 at 14:08

hahaha Suze's comment cracks me up!
love the idea of adding raisin toasts, clever-lah!


kavey December 15, 2010 at 10:47

Oddly enough, I'll be making some Christmas pudding ice-cream this week too…
Mine is a custard base and when it's churning I drop in some chopped Christmas pudding that's been soaking in brandy for a few hours. Mmmmm!


lora December 15, 2010 at 09:53



Fiona December 15, 2010 at 08:37

mm I love ice cream puddings


Akika December 15, 2010 at 05:28

Looking at this is giving me motivation to pick up my ice cream maker again :D I used to make ice creams but somehow gave up half way because of all the ice cream sales in Woolworths :S

Thanks for the recipe! I'll try this out during Xmas :) Love your photos as well! Your'e so talented!


Lemonpi December 15, 2010 at 04:38

This is my favourite kind of Christmas pudding. Ever. :)


OohLookBel December 15, 2010 at 04:09

So pretty, and love the raisins in the ice cream!


laura December 15, 2010 at 01:48

this is perfect


Steph December 15, 2010 at 00:09

Mmm this is so perfect for an Aussie Christmas! Love the styling :)


Ladybird December 15, 2010 at 00:09

Oh I love pudding ice cream! Yummmm! Perfect for the Australian climate, and oh so Christmasssy :)


chocolatesuze December 14, 2010 at 23:15

ooh pretty shiny balls!


Kaitlin December 14, 2010 at 23:10

Lovely photos. This sounds so tasty! I wish we had warm weather for Christmas.


Tammi December 14, 2010 at 20:18

Ooh looks good. But now I'll have to leave some Christmas pudding over to try this out. :( I love Christmas pudding.


The Blue-Eyed Bakers December 14, 2010 at 16:04

Well we might be in freezing Chicago instead of gorgeous and sunny Australia, but we'll still be making this – chilly temps and all! We think this sounds just delicious, such a perfect pairing for the flaming Xmas pud!


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