Christmas isn't over until all the lovely mincemeat and home made goodies have been eaten! This is a really easy to make, light, pudding, which my son decided would be even better in home made chocolate bowls. William, you are always right.... Our top tip is to grease the balloons, also to be prepared to do a second dip if the first isn't strong enough (and do a test one just in case).
Home made ice cream is a great way to use up left over cream, and the last of my own mincemeat was also sacrificed to the cause. At this time of year, it is easy to cool down the ice cream mixture, so this is made with a warm custard mix which gives it a really unctuously smooth taste!
|Christmas Pudding Ice Cream|
Christmas Pudding Ice Cream
3 egg yolks
1 vanilla pod, or 1tsp good quality vanilla extract
4½oz/120g caster sugar
23floz/600ml mixed double cream and milk – normally 3/4 cream to 1/4 milk
1 jar mincemeat or 6tbsp home made mincemeat
Whisk the egg yolks with the sugar and vanilla in a jug. In a non-stick pan (good gadget!), heat the cream and milk, stirring, to blood heat. Pour this warmed mixture into the egg yolk mix and stir well, before pouring it back into the pan (off the heat, but using the residual warmth). When it is completely combined, leave it to cool/chill.
Pour into an ice cream maker and churn until it is thick – probably about 35-50 minutes. Mix the mincemeat into it at the very last minute, or, if you are making it in advance, layer the mincemeat with the cream in a plastic box and put it into the freezer to firm up. Serve in chocolate bowls - see below.
8oz/220g dark chocolate
6 or 7 balloons, half blown up (one test one)
light oil for greasing
Blow up the balloons and tie off before wiping some oil over them to make it easier to release the bowls. Spread baking parchment over a tray. Melt the chocolate in a bowl in the microwave, and stir well. Dip each balloon into the bowl, twisting it to give a good coating of chocolate, then sit it onto the tray. Allow to cool and harden. When the chocolate is set, prick a test balloon and see if you can peel the shreds off the chocolate bowl. If you can't, and the chocolate implodes, melt some more chocolate and repeat the exercise! (you can always eat the failures....) This is not tempered chocolate, so will not be glossy, just delicious