Christmas Pudding Ice-cream Bomb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Fat, Ladies, Two | 1 | Servings | |
INGREDIENTS
| 12 | Milk | |
| 3 1/2 | oz | Soft brown sugar |
| 3 | Egg yolks | |
| 6 | Heavy cream whipped, and | |
| chilled | ||
| 1 | T | Brandy |
| 6 | Christmas pudding, chopped |
INSTRUCTIONS
Combine the milk and half the sugar in a medium saucepan and bring to just below boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and forms ribbons. Bring milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily. Pour into a double boiler and stir custard until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream. Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite. Recipe by: TWO FAT LADIES #FLSP01 Posted to MC-Recipe Digest V1 #1001 by Sue <suechef@sover.net> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 184
Total Fat: 20.5g
Cholesterol: 540.3mg
Sodium: 219.7mg
Potassium: 212.1mg
Carbohydrates: 118.3g
Fiber: <1g
Sugar: 107.8g
Protein: 9.2g