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LOCATION: Recipes >> Holidays >> Christmas Ice Cream

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20 gm candied orange peel
20 gm candied lemon peel
20 gm glace cherries
30 gm raisins
30 gm sultanas
1/4 tsp ground mixed spice
60 ml (4 tablespoons) PX sherry

3 egg yolks
75 gm Muscovado sugar
100 gm ordinary granulated sugar
250 gm chestnut puree, unsweetened
300 ml single cream
300 ml double cream

Mix all the flavouring ingredients together about 4-5 hours before
you need to add them to the ice cream. Stir occasionally during
this time.

Put the sugars and the egg yolks in a bowl and beat hard until they
go creamy coloured and are completely combined. Heat the chestnut
puree with the single cream until almost boiling, then pour slowly
into the egg mix, beating hard all the time. Put the bowl over a
saucepan of boiling water and stir until the mixture starts to
thicken. Allow to cool.

Lightly whip the double cream, and fold into the cooled mix. Add
to the ice-cream machine [see notes] and churn until almost set.
Add the flavouring ingredients and continue churning until done.
Store in freezer till needed. Remove from freezer to fridge about
30 - 45 minutes before serving.


Use the real candied peel chopped up yourself - you can find it in
Italian delis. Avoid the stuff sold in gooey syrup - it has little

PX (Pedro Ximenez) sherry is made from raisins. It is intensely
sweet and tastes of raisins. It is added to naturally dry sherries
to sweeten them for sale, but can also be bought as a liqueur wine.
If unavailable, replace with a sweetened Madeira.

Muscovado sugar is a brown, unrefined sugar and can be replaced by
any similar product. However, some "soft brown" sugars are made
by adding molasses to refined sugar. If you have to use such a
product, increase the amount to 100gm., decreasing the amount of
refined sugar proportionately.

If you are making your own chestnut puree, you will need about
350gm. chestnuts. Peel them and boil in a little water till they
reduce to a puree. Cool and sieve (easier said than done!).
Alternatively use canned unsweetened puree, but you may still have
to sieve it if it has lumps in.

If you don't have an ice-cream machine, just shove the whole lot
into the freezer. Get it out and beat hard as it starts to freeze
round the sides. Do this a couple of times. Add the flavouring
at the second beating.


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