LOCATION: Recipes >> Holidays >> Ice Cream Christmas Pudding
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Ice Cream Christmas Pudding
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Ice Cream Christmas Pudding
1 jar (275 g) seedless maraschino cherries
2 tablespoons cherry marnier
1 tub (2 litres) vanilla ice cream
100 g packet (3 1/2 oz) round white marshmallows
1 violet crumble bar, chopped
200 g (7 oz) Vienna almonds, finely chopped
1 cherry ripe, chopped
Drain the cherries and reserve the liquid. Put cherries into a
small bowl and add cherry marnier (don't be tempted to add too much
liqueur as it will stop the ice cream from freezing). Soak overnight.
Next day, remove the ice cream from the freezer to soften. Cut
marshmallows into quarters and add to the cherries. Transfer the
ice cream into a large mixing bowl. Stir through all the remaining
ingredients plus sufficeint reserved cherry liquid to colour the
ice cream a pretty pale pink (add a few drops of pink colour if
necessary). Put the mixture into a lamington tin and freeze until
firm. Cover with two thicknesses of foil and store in freezer
until Christmas day. Cut into squares. Serves 8.
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