What to do with leftovers from Thanksgiving or Christmas celebrations? It is true that almost all of us overdo over the end of the year celebrations. Everything we cook must be made in a certain way. The miscalculation ratio between people and food is, in most cases, a failure. We end up with a surplus of almost everything turkey, potatoes, cream, eggs, panettone, Christmas pudding, nuts, alcohol, etc you name it, plenty of ingredients to have another celebration. Let’s face it by the end of it we are tired of eating, drinking and looking at the left overs and the kids are bored too.
Celebrated Michelin chef Galton Blackiston simple recipe for Christmas pudding ice will take care of some of the left overs, great idea to get the children involved in the cooking process too. In a recent Google + hangout ‘cook-a-long’ in partnership with Great British Chefs, Galton show us how to make a delectable creamy and very tasty Christmas Pudding Ice Cream. Great British Chefs Kids Christmas app developed in association with Tesco has more recipe suggestions : Cooking with kids
only is it great drizzled over many desserts, but it is also used as a
base for ice cream – as it is here
- 600ml of single cream (I used double cream)
- 300ml of milk
- 1/2 vanilla pod, split length ways
- 6 egg yolks
- 125g of caster sugar
Method:
1.Add the cream and milk to a pan and scrape in the seeds from
the vanilla pod. Add the scraped pod and place the pan over a
medium-high heat
2.Add the cream and milk to a pan and scrape in the seeds from
the vanilla pod. Add the scraped pod and place the pan over a
medium-high heat
4.Bring to a gentle simmer, then remove from the heat and set aside to infuse for 30 minutes
5.In a bowl, whisk the egg yolks and sugar until pale and smooth. Bring the milk and cream back up to a simmer
6.While slowly whisking the eggs, gradually pour in the hot cream
7.Return the mixture to the saucepan. Place the pan over a low
heat and stir continuously until you have a thin custard that coats the
back of a wooden spoon
8.Remove the pan from the heat. Pass the custard through a
fine sieve into a bowl and allow to cool completely, laying cling film
directly on top of the custard to prevent a skin forming
9.Churn the custard in an ice cream maker, stirring in the
Christmas pudding as the mixture begins to thicken and freeze. Store in
the freezer until ready to serve.
TIP: if you don’t have a ice cream machine, just replace the single cream for double cream and place custard Christmas Pudding mixture in the freezer. An alternative for the Christmas Pudding is to use Christmas cake.
Topping suggestions to use more of the leftovers:
crystallised fruits,
chopped fresh fruits,
crushed roasted nuts,
melted chocolate and cream,
brandy soaked sultanas (not for kids),
served on top of toasted slice of Panettone.
You usually end up with a surplus of alcohol at Christmas Rosanna???? I don't believe it……
Danny, believe it! It's true! R