Mince Pie Ice Cream
Servings:
4
Prep. Time:
10 minutes
Cook Time:
20 - 30 minutes
Mince Pie Ice Cream, topped with pomegranate seeds, is a great treat to have when you are feeling festive, no matter what time of year it is. It’s also ideal for using up left over mince pies, if you’ve bought too many.
Ingredients:
- 200ml full fat milk
- 135g granulated sugar
- 400ml double cream
- 1 tsp. vanilla essence
- 2 tsp. mixed spice
- 4 mince pies (approx. 200g), broken into pieces
To Serve:
- Pomegranate seeds
Directions:
- Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla essence and whisk, before adding the mixed spice and whisk until fully incorporated.
- Set up your ice cream maker.
- While the ice cream maker is running, pour the mixture into the freezer bowl. Churn for approximately 20 to 30 minutes, depending on your ice cream maker.
- Five minutes before the ice cream is ready, add the mince pie pieces to the ice cream, as the unit is churning. Continue to churn until your pieces are mixed through thoroughly.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer, for about 2 hours, before serving.
- Serve with pomegranate seeds scattered over the ice cream.
Hints / Tips: You can chill your ice cream mixture for up to 2 hours before churning. Otherwise ensure the milk and cream are well chilled.
