Award-winning chef-patron Pascal Canevet, of Maison Bleue in Bury St Edmunds, shares his easy festive recipe
Celebrate the start of the festive season with an easy get-ahead recipe; this mouth-watering Christmas pudding ice cream is full of cheer and the aromas of Christmas.
I love using seasonal spices with fruit; it’s a delicious combination of winter flavours that your friends will love. Perfect served on its own, it’s a light and delicious alternative to the traditional Christmas Pudding. Use it to add depth to a dish – I like to serve it with my Apple Pain d’Espices dessert.
We decorate Maison Bleue on November 20 announcing the start of our celebrated Festive Menu. Join us for our Christmas celebration on Friday, December 20 with a unique five-course gastronomic dinner paired with exceptional wines from our renowned cellar. It will be a Christmas evening to remember with delicious delights and party atmosphere!
Karine and I travel to our hometown in Brittany for Christmas, sharing gifts from Suffolk on Christmas Eve with our family, including this delicious ice cream. My family traditionally enjoy Christmas Dinner on Christmas Eve after attending la Messe de Minuit in the village church where Karine and I married.
It’s a magical night of fun, good food and joy.
CHRISTMAS PUDDING ICE CREAM
Makes 2 litres of ice cream
1 litre of whipping cream
250g caster sugar
250g egg yolk
500g of Christmas pudding,
chopped into small pieces
Place the cream in a non-stick pan over a medium heat and warm until nearly boiling point.
In a separate bowl, quickly whisk the egg yolks and caster sugar together until the sugar is dissolved and the mixture is thick and creamy.
Pour the hot cream, a third at a time, into the whisked yolks and mix constantly until you reach a smooth texture.
Return the mixture to a clean pan over low heat. Stir constantly until the custard is thickened enough to coat the back of the spatula.
Pour the custard into a clean bowl and let it cool for 2 hours.
Place the Christmas pudding pieces and custard into a mixer and gently whisk until well combined.
Pour the mixture into your ice cream machine and follow the manufacturer instructions.
Place the ice cream into a freezer until needed.
To serve: Add a touch of Christmas sparkle with spun sugar swirls
Once the sugar is added to the egg yolks, start whisking vigorously straight away or the sugar will burn the eggs and form lumps in the ice cream!
AND TO DRINK. . .
Pair with Cadillac Passion de la Bertrande 008 from Anne-Marie Gillet. If you arenot sure about dessert wines, I urge you to trythis –it’s sweet without being cloying. You can find it on our wine list.
You can read more about Chef Pascal, Maison Bleue events and recipes at maisonbleueblog.co.uk
Pascal Canevet is chef chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu.
Churchgate Street, Bury St Edmunds.
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