Christmas Pudding Ice Cream with Sautéed Pineapple and a Spiced Caramel

A festive tropical dessert featuring homemade vanilla ice cream with Christmas pudding, served with sautéed pineapple and spiced caramel.

Vegetarian Dessert Fruit Christmas Ice Cream

Estimated Nutrition

Calories

1332.2

kcal / serving

5328.6 kcal total

Carbs

109g

per serving

435.8 g total

Fat

96.1g

per serving

384.4 g total

Protein

12.8g

per serving

51.2 g total

Cook Time

125

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

120

Caster Sugar

For the ice cream

110

Caster Sugar

For the spiced caramel

Dairy

piece

Egg Yolk

Free-range

250

Milk

250

Double Cream

For the ice cream

110

Unsalted Butter

For the caramel

175

Double Cream

For the caramel

Unsalted Butter

For the pineapple

Fruits

piece

Pineapple

Peeled, cored, and sliced into rounds

NutsSeeds

piece

Vanilla Pod

Split and seeds scraped out

piece

Star Anise

stick

Cinnamon

pinch

Nutmeg

Freshly grated

Other

200

Christmas Pudding

Cooked and crumbled

Method

Serve pineapple with ice cream and a drizzle of caramel sauce.

Sauté pineapple rounds in melted butter for two minutes on each side.

Whisk in butter and cream, simmer for 3-5 minutes, and strain through a fine sieve.

Cook sugar, star anise, cinnamon, and nutmeg in a frying pan until melted and golden-brown.

Whisk egg yolks with 60g caster sugar until thick and creamy.

Stir in crumbled Christmas pudding when ice cream is soft, then freeze.

Cool custard, refrigerate for one hour, then strain and churn in an ice cream maker.

Cook mixture over low heat, stirring constantly until thick enough to coat a spatula.

Boil remaining caster sugar, milk, cream, and vanilla in a pan, then pour into yolks and stir.