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Christmas Pudding Ice-Cream Bomb

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Title: Christmas Pudding Ice-Cream Bomb
Yield: 1 Servings
Categories: Two, Fat, Ladies

Ingredients:

12 fl Milk
3 1/2 oz Soft brown sugar
3 Egg yolks
6 fl Heavy cream whipped; and
-chilled
1 tb Brandy
6 fl Christmas pudding; chopped


Combine the milk and half the sugar in a medium saucepan and bring to just
below boiling point. Combine the egg yolks and remaining sugar in a bowl
and beat until pale and forms ribbons. Bring milk back to the boil and pour
in a thin stream onto egg yolks and sugar whisking steadily.

Pour into a double boiler and stir custard until it thickens and coats the
back of a spoon. Plunge the base of the pan into cold water. Transfer the
custard to a jug and cover, chill and pour in the chilled cream.

Stir in the brandy and churn in the ice-cream maker until it is the
consistency of whipped cream. Crumble in the pudding and churn for a
further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill
the bomb mold. Remove mold from freezer and line each half with pudding
mixture. Top each half with a brandy-butter-sugar mixture. Put halves
together and close bomb. bomb. Allow to freeze hard. Turn out, pour some
brandy over and ignite.

Recipe by: TWO FAT LADIES #FLSP01

Posted to MC-Recipe Digest V1 #1001 by Sue on Jan 10,
1998

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