I love ice cream, anyone who follows me on Instagram will know this given how much I consume. I always want to make my own but I have a tiny freezer and can't afford the space for more gadgets like an ice cream maker and so no-churn is the preferred route to take. Granted I could make an egg or custard based ice cream by hand and churn it every couple of hours but I can't be arsed. The problem with no-churn ice cream is that it can get rather icy and freeze a little too solid. Depending how you flavour it, it can also sometimes have a clingy mouth-feel, a bit like school gravy which used to coat your teeth. I also do not like condensed milk based ice creams and so that wasn't a route I was going down. I thought I had mastered no-churn ice cream last year but I hadn't, only the flavours and not the base recipe and technique. So I scrapped all of my recipes and spent this year studying the various techniques for making it and I think I've mastered a no-churn recipe which doesn't freeze like a lump of ice, doesn't stick to the roof of your mouth, and doesn't get overly icy (granted it's not 100% free of ice crystals). This best thing about this no-churn recipe is that you can make it all in one bowl and all you need is an electric whisk! It made sense for Christmas pudding to be my first recipe given how much I love making things with leftovers. I've yet to try other ice cream flavours although I've got all of 2019 ahead of me for them.
Makes 1.2 Litres
Hands-on Time 15 minutes
Baking Time 45 minutes
Freezing Time +12 hours
200g Cream cheese
1 tbsp Cornflour
250g Caster sugar
1/8 tsp Fine salt
1/8 tsp Ground cinnamon
1/8 tsp Ground nutmeg
1/2 tsp Mixed spice
400ml Double cream
2 tbsp Spiced rum
300ml Full-fat milk
400-500g Leftover Christmas pudding
1.5L Plastic container with lid (freezer-proof)
Add the cream cheese, cornflour, sugar, salt, and spices to a large bowl.
Whisk for at least 1 minute until the ingredients are fully combined and you have a thick and creamy mixture.
Add the double cream and whisk again until thick and stiff, don’t forget to scrape the sides and bottom of the bowl.
Add the rum and milk to the measuring jug.
Pour a little rummy milk into the thick cream and whisk on a low setting. Repeat this until there is no milk left. The main reason for doing this in stages is to avoid splashing everything!
You should now have a wet mixture which is still slightly thick, like melted ice cream.
Pour into a plastic container and cover with the lid. Pop into the freezer until set, I leave mine overnight.
You need to make a crumb with the Christmas pudding. To do this preheat the oven to 130°C/110°C (Fan)/250°F/Gas mark 1/2.
Break the pudding up into smallish lumps over a baking sheet.
When the oven has warmed up pop the tray into the oven for 30 minutes.
Remove the tray from the oven. When the pudding it cool enough to handle, you may need to wait a little while if you don’t have asbestos hands, rub the pudding between your palms so you have even smaller crumbs.
Pop the tray back into the oven for a further 15 minutes. Remove and leave to cool.
When you ice cream has set tip it into a clean bowl using your spatula. Break it up a little so it’s easier to work with.
Add a little ice cream back to the tub so it covers the bottom.
Sprinkle 1/3 of the pudding over the top of the ice cream.
Spread more ice cream over the top of the pudding to cover it. Again sprinkle another 1/3 over the ice cream.
Spread the last lot of ice cream over the pudding and top with the remaining pudding crumbs.
Cover the tub with the lid and pop back into the freezer for a couple of hours until set again.