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Tuesday 20 December 2011

Sluttishly Sweet: Mince Pie Ice Cream

I have issues with puddings at Christmas. (Christmas pudding included.) I really like them, but they're always too heavy. The last thing I want after Christmas dinner is a massive bowl of Christmas pud and brandy cream. I want all of the festive flavours, but in something a little lighter.

It might seem strange to make ice cream in December, but this mince pie flavour is perfect. It's refreshing after all of that hot food, and you still feel like it's Christmas. That's probably aided by the rather generous slug of Cointreau. It's the perfect alternative to stodgy puds and pastry.

You'll need:
  • 200ml milk
  • 200ml double cream
  • 130g sugar
  • Slug of Cointreau (about 25ml)
  • 2 tablespoons mincemeat
Make it!
  • Heat your milk in a saucepan, stirring to make sure it doesn't burn or stick to the pan. Once it's bubbling slightly, remove from the heat. 
  • Add the cream, Cointreau and sugar. Still until the sugar is dissolved. Leave to go cold and go about the rest of the day. In my case this was watching Jamie Oliver on the telly.
  • When it's cool, add the mince meat and stir. 
  • Transfer to an ice cream maker and make as usual if you have one. Otherwise chill in the freezer and give it a stir every half an hour for two hours (this stops those pesky ice crystals from forming). When it gets too difficult to beat, pop back in the freezer for another half an hour and you're ready to serve.
  • Serve instead of mince pies or Christmas pudding.
Flickr image from psd's photostream.

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