This ice cream has become a favourite with family & friends. I usually use brandy but this year I used blackberry liquor, made from berries we picked in the garden during the summer. I also used cane sugar instead of white sugar. It gave the ice cream a deeper taste.

4 large egg yolks

100 gms caster sugar (you can use powdered cane sugar too)

175 gms leftover Christmas pudding

2-3 tbsp brandy or orange liquor

300ml pot double cream (kremfløte)

STEP 1

Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick.

Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.

STEP 2

In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. You can use the same beater as used for the eggs.

Set up the ice cream churner and start the machine. NB! Pour the cream and egg mixture into the churner while it is turning. If not, the mixture will freeze instantly making it impossible for the churner to turn later.

When ice cream is ready, pour into a freezer-proof container, cover well and freeze for several hours until set.

You can decorate the top with candied cherries or other dry fruit if you like.