Friday, 27 December 2013

Brandy Ice cream with Christmas pudding truffles (No-churn)

"It tastes like christmas" was pretty much the response I got from people trying this. Brandy cream and christmas pudding all rolled up into ice cream.

2 free-range eggs
50g/2oz caster sugar
75ml double cream
170g greek yogurt
1 tbsp Brandy
4-5 Christmas pudding truffles, broken/chopped recipe here
Alternatively you can use left over christmas pudding.

Whisk the egg whites in a large bowl until stiff peaks form.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy
Whisk the cream in a separate bowl until soft peaks form
Fold the cream, greek yogurt, egg yolks, brandy and truffle pieces into the meringue mixture until well combined.
Pour into a container; I used a 2lb loaf tin lined with greaseproof paper and covered with foil.
Freeze for at least 2 hours.

Note: you can add food colouring if preferable to change the colour, I have an irrational hatred for yellow ice cream for no apparent reason so I added food colouring for the photos.

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