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Figgy pudding ice cream

Figgy pudding ice cream


Ice cream and gelato sales are rising year on year, so make sure it’s part of your Christmas offering.

Investing in an ice cream machine allows you to make ice cream with ease, allowing you to premiumise and tailor it to suit your needs.

You can also prepare it in advance to save time during a traditionally very busy trading period.

Seasonal flavours provide extra appeal and nothing shouts Christmas more than figgy pudding, so why not give this simple recipe a try . . .

White base

Ingredients

1030g milk (1 litre) (3.5% fat)

160g double cream (48% fat)

55g skimmed milk powder

210g caster sugar

22g Sosa dextrose

50g spray dried glucose

4g Rubicone Neutro

Method

Start by mixing all the dry ingredients together.

This prevents the skimmed milk powder from forming lumps as you add it to the milk.

Start with the milk in the pasteuriser and select your desired pasteurisation program.

We used the low pasteurisation at 65˚C. Once your milk reaches 40ºC, gradually add all the dry ingredients.

Once the mixture reaches 50ºC, add the cream.

Now the pasteuriser will run its program, taking the mixture up to 65ºC then holding it at 65ºC for 30 minutes, then rapidly cooling the mixture to 4ºC.

Once the mixture has reached 4ºC, allow the mixture to age for between 4 and 12 hours, 12 hours being preferred for the best results.

Figgy pudding ice cream

Ingredients

4000g white base (recipe above)

864g plum pudding approximately

120g Rubicone cassata flavour paste

Method

Blend the cassata paste and chopped plum pudding into the white base.

Don’t worry about small lumps of fruit pudding - these create a texture difference.

Pour into the batch freezer, making sure to use a spatula to scrape all the mix into the machine.

On extraction fill the pan or individual dessert size moulds.

Decoration

You can decorate the top of the finished pan with halves of figs and a small spoonful of cooked mincemeat (allowed to cool).

These can be served in the parlour or takeaway.

Recipes by Mark Eastman, Ice Cream and Gelato Technician, Henley Bridge

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