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Servings 8
Calories 452 kcal
Prep Time20 mins
Cook Time5 mins
Total Time25 mins

Ingredients
 

  • 125 g caster sugar
  • 100 ml cold water
  • 4 medium egg yolks
  • 397 g Carnation Condensed Milk
  • 300 double cream, lightly whipped
  • 50 g lemon juice
  • 250 g crumbled Christmas cake
  • 2 tbsp brandy, optional

Instructions
 

  • Sprinkle the brandy over the crumbled Christmas cake and leave to soak in.
  • Place the sugar and water into a pan and dissolve over low heat.
  • Once dissolved, turn up the heat and boil for 4 minutes, bang on.
  • At the 3 minute mark, start whisking the egg yolks until thick.
  • As soon as the sugar is ready, remove the pan from the stove.
  • Whilst still whisking, add about ½ of the sugar to the yolks and whisk very well.
  • The yolks will fluff up very quickly. Keep whisking for about 30 seconds, then add the rest of the sugar.
  • Whisk on a high speed until cool, about 5 minutes.
  • Add the Condensed milk, cream and lemon juice and whisk until thick and creamy.
  • Finally, add the chopped Christmas cake and stir well.
  • Freeze overnight.
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Nutrition Facts
Easy Christmas Cake Ice Cream
Amount per Serving
Calories
452
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
181
mg
60
%
Sodium
 
254
mg
11
%
Potassium
 
76
mg
2
%
Carbohydrates
 
67
g
22
%
Fiber
 
1
g
4
%
Sugar
 
58
g
64
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Recipes, Classic Christmas Leftovers, Dessert
Cuisine British, Christmas, Winter
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