Part 2 in our Don’t Shop at Waitrose series. This time, it’s Heston’s Christmas Pudding Pie Ice Cream Recipe we’ll be making , just in time for Christmas.
We’re not really saying don’t shop at Waitrose. It’s just that some of the products in their Heston From Waitrose line have been kinda disappointing. You’re honestly better off making your own. Plus, if you live outside the UK you might want to try some of these dishes without the need to catch a plane.
Here’s our lightning fast review of the Waitrose Christmas Pudding Ice Cream:
You get 500ml for £4.49. An improvement in serving size over the miserly 300ml original Heston From Waitrose Ice Creams.
What does Christmas pudding need to have in it? Orange, of course! This ice cream is rippled through with an orange sorbet. It’s a perfectly balanced mix of flavours. We really like this.
Our Christmas Pudding Ice Cream recipe is mainly adapted from Heston’s Mince Pie Ice Cream recipe published in the Guardian (we’re going with an egg yolk –based recipe rather than a whipping cream-based recipe, as this is a closer match to the ingredients list on the Heston’s Waitrose Christmas Pudding Ice Cream recipe).
We’ve added some of the methods used in the Heston at Home ice cream recipes, which should hopefully give the best possible results.
Heston’s Christmas Pudding Ice Cream Recipe
Recipe: Heston’s Christmas Pudding Ice cream recipe, adapted from Heston’s Mince Pie Ice Cream recipe
Special Equipment: Ice Cream Machine
Special Ingredients: Skimmed Milk Powder, Fructose, Cointreau
Time: 1 hour
Cost: £4 approx
Serves: Many (it’s quite rich, you don’t need much)
Difficulty: Fairly Easy
- 315ml Whole Milk
- 45g Unrefined Caster Sugar
- 25g Skimmed Milk Powder
- 3 Egg Yolks
- 100g Christmas Pudding
- 300ml Orange Juice
- 15g Fructose
- 15ml Cointreau
- Add the fructose to the orange juice. Stir & reduce the orange juice to 100ml.
- Stir in the Cointreau and set the mixture to one side to cool.
- Combine the milk, a teaspoon of the sugar and skimmed milk powder in a pan over a medium heat. Remove the pan as soon as the milk comes to the boil.
- In a bowl beat the egg yolks and remaining sugar together until light and fluffy
- Bring the milk back to a simmer (about 52°C) then slowly pour onto the egg and sugar mix.
- Return the mixture to the pan and heat until it reaches 72°C for 10 minutes, or until it coats the back of a spoon.
- Remove the pan from the heat and cool the custard over a bowl of iced water.
- Break in the Christmas pudding and blend thoroughly. Leave the flavours to infuse for 20 minutes.
- Blend the mixture thoroughly then strain through a fine sieve.
- Churn the mixture in an ice cream machine for 20 minutes. Then blitz with a hand blender for 10 seconds. Churn in the machine for a further 10 minutes.
- Ripple through the orange syrup (from steps 1 & 2) before placing into the freezer in a sealable container. Press Clingfilm against the surface of the ice cream to prevent ice crystals forming
Ours turned out a bit darker than the Waitrose version (too much Christmas Pudding in this batch, we forgot to adjust the Mince Pie ice cream recipe to compensate for the percentage of pastry). But, after tasting the two side-by-side, we’re confident the home made recipe can be every bit as delicious.
It’s good served on top of mince pies, guess which ones we chose.
Have you tried Heston’s Christmas Pudding Ice Cream recipe from Waitrose? Or will you be having a go at making this recipe? Either way let us know what you think.