Hey dessert lovers!
Are you craving something cool and a little different? I’ve got a treat for you!
Today, I’m diving into the world of deliciousness with my plum pudding ice cream recipe.
It’s creamy, fruity, and packed with flavor.
Perfect for hot days or whenever you need a sweet pick-me-up.
You won’t want to miss this one! Let’s scoop it up!
Ingredient Substitutions
Candied fruits can be replaced with dried fruits like cranberries, cherries, or dates for a less sweet option with higher fiber content. Soak the dried fruits in warm water or juice before using to soften them. For a alcohol-free version, substitute the brandy or dark rum with apple juice or strong brewed tea. This maintains moisture and adds flavor without alcohol. Almonds can be swapped with other nuts like pecans, walnuts, or hazelnuts for different flavor profiles and textures. Toast the nuts before adding to enhance their flavor. For those with nut allergies, consider using toasted pumpkin or sunflower seeds instead. Adjust quantities as needed based on personal preference and the size of the chosen substitute.
| Preparation Time | 30-60 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 30-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 60-70 g
- Fat: 250-300 g
- Carbohydrates: 450-500 g
Ingredients
For the fruit mixture:
- 1/3 cup currants
- 3/4 cup candied fruits (finely chopped for even distribution)
- 2/3 cup brandy (or dark rum for a richer flavor)
- 1/3 cup golden raisins
- 1/3 cup candied ginger
- 1/3 cup mixed citrus peel (adds a zesty contrast)
For the spices and nuts:
- 1 1/3 cups slivered almonds (lightly toasted for enhanced flavor)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (freshly grated for best aroma)
- 1/2 tsp allspice
For the ice cream:
- 2 liters vanilla ice cream (high-quality, softened for easy mixing)
Step 1: Prepare the Fruit Mixture
In a bowl, combine mixed candied fruits, sultanas, currants, mixed peel, and glace ginger.
Pour brandy or dark rum over the fruit mixture, stirring until everything is well combined.
Cover the bowl and allow the mixture to stand for a few hours or overnight to let the flavors meld together.
Step 2: Add Nuts and Spices
The next day, mix toasted slivered almonds, ground cinnamon, mixed spice, and ground nutmeg into the fruit mixture.
Stir until all the ingredients are evenly distributed throughout.
Step 3: Combine with Ice Cream
Spoon the softened vanilla ice cream into a large bowl, breaking it up gently.
Carefully fold the prepared fruit and nut mixture into the softened ice cream, making sure everything is well integrated without melting the ice cream further.
Step 4: Mould the Ice Cream Mixture
Rinse a 2-2.5L mould with water to prevent sticking.
Spoon the ice cream mixture into the mould, smoothing the top for an even finish.
Cover the mould with foil and place it in the freezer to set completely.
Step 5: Unmould and Serve
When ready to serve, briefly dip the mould in hot water to help loosen the ice cream.
Invert the mould onto a serving platter.
If necessary, cover the mould with a tea towel dipped in hot water and gently shake to release the ice cream.
Serve immediately with fresh, soft summer fruits for a delightful treat.
