Mince Pie Ice Cream (to use up Mince Pies)
You will also need an ice cream maker. The sort with a bowl you put in the freezer.
Ingredients
- 500 ml single cream
- 1/2 tsp vanilla extract
- 6 egg yolks
- 125 g caster sugar (superfine baking sugar)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tbsp orange juice
- 2 left over mince pies crumbled
- 50 g mincemeat
- 2 tbsp brandy optional
Instructions
- Half fill the sink with cold water.
- Heat the cream in a medium size saucepan until it's about to come to the boil then turn down. Add the vanilla extract and spices and orange juice.
- In another pan, whisk the egg yolks with the sugar until thick and creamy. Stir in the cream mixture beating all the while and then returning to a low to moderate heat. Stir continuously for 8-10 minutes.
- Stand the pan in the sink of cold water and continue to stir vigorously.
- When it is cold, churn in an ice cream maker for around 45 minutes.
- Finally tip your ice cream into a tub for freezing. Before placing in the freezer, stir in the crumbled mince pies and mincemeat with a spoon, spreading the fruit throughout the whole of the ice cream. Also at this point, if you are adding brandy, stir that in now.
- Freeze for at least several hours before serving.
Notes
Some booze added to homemade ice cream does make it awfully easier to scoop out later!
If you don’t have any left over mince pies you could use up just mincemeat on its own (around 100g).
