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Ingredients
- 2 tsp candied orange peel [see notes]
- 1/8 c. candied lemon peel
- 2 tsp glace cherries
- 1/4 c. raisins
- 1/4 c. sultanas
- 1/4 tsp grnd mixed spice
- 4 Tbsp. PX sherry [see notes]
- 3 x egg yolks
- 1/3 c. Muscovado sugar
- 3/8 c. PLUS 1 Tbsp. granulated sugar
- 1 1/8 c. chestnut puree unsweetened
- 1 1/4 c. single cream
- 1 1/4 c. double cream
Directions
- Mix all the "flavouring" ingredients together about 4-5 hrs before you need to add in them to the ice cream. Stir occasionally during this time.
- Put the sugars and the egg yolks in a bowl and beat hard till they go creamy coloured and are completely combined. Heat the chestnut puree with the single cream till almost boiling, then pour slowly into the egg mix, beating hard all the time. Put the bowl over a saucepan of boiling water and stir till the mix starts to thicken. Allow to cold.
- Lightly whip the double cream, and fold into the cooled mix. Add in to the ice-cream machine [see notes] and churn till almost set. Add in the flavouring ingredients and continue churning till done. Store in freezer until needed. Remove from freezer to fridge about 30 - 45 min before serving.
- Notes.
- Use the real candied peel minced up yourself - you can find it in Italian deli's. Avoid the stuff sold in gooey syrup - it has little flavour.
- PX (=Pedro Ximenez) sherry is made from raisins. It is intensely sweet and tastes of raisins. It is added to naturally dry sherries to sweeten them for sale, but can also be bought as a liqueur wine. If unavailable, replace with a sweetened Madeira.
- Muscovado sugar is a brown, unrefined sugar and can be replaced by any similar product. However, some "soft brown" sugars are made by adding molasses to refined sugar. If you have to use such a product, increase the amount to 100 gm., decreasing the amount of refined sugar proportionately.
- If you are making your own chestnut puree, you will need about 350 gm. chestnuts. Peel them and boil in a little water until they reduce to a puree. Cold and sieve (easier said than done!). Alternatively use canned unsweetened puree, but you may still have to sieve it if it has lumps in.
- If you do not have an ice-cream machine, just shove the whole lot into the freezer. Get it out and beat hard as it starts to freeze round the sides. Do this a couple of times. Add in the flavouring at the second beating.
- NOTES : This ice-cream has all the seasonal ingredients, and is a delicious, refreshing alternative to Christmas puddings, etc.
- NOTES :Makes about 1 1/2 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 1747 | |
| Calories from Fat 1021 | 58% |
| Total Fat 116.16g | 145% |
| Saturated Fat 72.17g | 289% |
| Trans Fat 0.0g | |
| Cholesterol 396mg | 132% |
| Sodium 246mg | 10% |
| Potassium 1146mg | 33% |
| Total Carbs 172.56g | 46% |
| Dietary Fiber 3.6g | 12% |
| Sugars 139.94g | 93% |
| Protein 18.08g | 29% |
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