Christmas Ice Cream
12 servings
30 minutes
Christmas ice cream is the true embodiment of festive spirit in a dessert. Its roots trace back to European culinary traditions where warm caramel, cream, and spice treats were prepared during winter holidays. In this recipe, a caramel base combines with delicate whipped cream and rich Christmas pudding to create a layered flavor. Cherry adds a slight tartness while almond flakes provide a crunchy texture. This dessert is perfect for winter evenings: served chilled yet evokes warm feelings. It can be made in advance to impress guests with elegant presentation. Thawing before serving reveals the depth of flavor, making each spoonful a true celebration.
1
Line the muffin pan with 2 layers of film, leaving the edges hanging.
2
Pour sugar into a pan with a little water. Stir constantly, melt the sugar over medium heat, and cook until it reaches caramel state. To check if the syrup is ready, drop some syrup into a glass of cold water. If the drop forms a ball, the caramel is ready.
- Cane sugar: 180 g
3
Whisk the yolks well until they double in volume. Pour in the caramel in a thin stream while constantly whisking until the mixture cools down.
- Egg yolk: 6 pieces
4
Mix half of the cream with the broken pudding into small pieces, and the other half with the egg mixture.
- Whipped cream: 1 l
- Christmas pudding: 200 g
5
Mix everything together and add cherries and almond flakes.
- Cocktail cherries: 1 jar
- Flaked almonds: 6 tablespoons
6
Transfer the mixture to the prepared mold and cover it with the edges of the film.
7
Place in the freezer overnight. Before serving, remove the film and cut into pieces. Let it thaw a little.
