Christmas Pudding Ice Cream
From the kitchen of Rosemary
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Gluten‑free, Good for parties/potlucks|
2 liter carton vanilla ice cream
500 grams mixed dried fruit
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup dark rum or port
500 grams fresh or frozen raspberries
2 tablespoons caster sugar
squeeze of lemon juice
100 grams candied cherries
Leave ice cream in refrigerator for 1 hour to soften.
Put fruit in a bowl and mix in the spices and the rum or port, mixing well, and leave to soak.
When ice cream is soft (not melting) place into a large bowl and stir in the fruit and all the liquid.
Turn into a pudding basin and freeze. This can be done in advance.
Defrost raspberries and place into a food processor.
Add the sugar and a squeeze of lemon juice.
Process together briefly and tip into a serving jug.
Add the cherries and return to the refrigerator until needed.
Unmold the ice cream and pour the sauce over it.
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