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Polar pudding

Polar pudding

Christmas wouldn’t be Christmas without Christmas pudding, but sometimes people can feel a little overfaced at the prospect of a heavy dessert. As a lighter alternative, offer an individual gelato Christmas pudding. This gelato will also go down a treat in an ice cream parlour setting.

Gelato Christmas pudding

White base


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


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.

Christmas pudding ice cream


4000g white base (recipe above)

800g Christmas pudding

120g Rubicone Irish cream flavour paste


Blend the Irish Cream paste and chopped Christmas pudding into the white base.

Don’t worry about small lumps of fruit or 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 and shape in your preferred shape ready for presenting.

You can decorate the top of the finished pan or individual pudding-shaped gelato with small pieces of chopped Christmas pudding and fondant.

To finish

Place a plastic sprig of holly and berries on top. 

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

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