Berry Ice Cream

Name: Berry Ice Cream
Prep time: 30 min
Total time: 3 h
Yield: Serves 8
Cuisine: british
Ingredients: 284ml carton double cream; 500g carton good-quality ready made custard; 100g golden caster sugar; 100ml/31/2 fl oz dark rum plus 1 tbsp extra; 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins); sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

4.70 (7)

⏱ 180 mins 🍽 Serves 8 🌶 british ✅ Easy 🏷 Dessert

This deceptively simple British dessert offers a festive appearance reminiscent of a Christmas pudding. It combines softly whipped double cream with ready made custard, which is partially frozen before being mixed with a rum soaked dried fruit mixture. The assembled dessert is frozen in a pudding basin overnight until firm, then decorated with sugar frosted bay leaves and grapes for a celebratory presentation.

Ingredients

284ml carton double cream
500g carton good-quality ready made custard
100g golden caster sugar
100ml/31/2 fl oz dark rum plus 1 tbsp extra
170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

Method

In a large bowl, whip the double cream until it forms soft peaks, then fold in the custard. Place this mixture in the freezer for about an hour and a half, until the edges begin to freeze.
While the cream mixture chills, place the golden caster sugar and 100ml/31/2 fl oz of dark rum into a saucepan. Warm gently until the sugar dissolves completely. Add the packet of dried berries and cherries and simmer gently for one minute. Transfer everything to a wide bowl to cool quickly and leave until cold, which takes about an hour. Stir in the extra tablespoon of rum.
Remove the cream and custard mixture from the freezer. Use a balloon whisk to stir and break it up, then mix in the cooled fruit mixture. Pour the combined mixture into a 1.2 litre pudding basin. Cover it and freeze overnight until firm, or for up to 1 month.
For serving, briefly dip the pudding basin into boiling water to loosen the ice cream. Run a round bladed knife around the inside edges, then turn the pudding out onto a serving plate. Decorate the base with sprigs of sugar frosted bay leaves and little bunches of sugar frosted red and green grapes.

Nutrition (per serving)

Calories385 kcal

Fat20 g

Saturates13 g

Carbs44 g

Sugars19 g

Fibre1 g

Protein3 g

Sodium68 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisinebritish