Christmas Ice Cream
Prep:  30 Minutes, plus 4 hours freezing time
Cook:  10 MInutes
Serves:  6
Average: 4.4 (5 votes)
Difficulty:
Cuisine:
Saved:
Fusion
435
Recipe by: KitchenAid
This ice cream is divine! Very rich and luscious. Worth that little extra effort and perfect for Christmas and festive eating. Gluten Free. This recipe uses the KitchenAid Platinum Stand Mixer KSM156 the Ice Cream Bowl Attachment
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Christmas Ice Cream
Ingredients:
Method:
  1. For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Ice Cream Bowl Attachment
  2. Heat half of the cream, with all of the milk and vanilla in a heavy based, non-stick saucepan, stirring often until very hot. Be careful not to boil or scorch the milk. Set aside
  3. Place the sugar and water into a small saucepan and cook stirring constantly until the sugar dissolves. Stop stirring and simmer 2 minutes
  4. Meanwhile place egg yolks into mixing bowl and attach wire whisk, whisk on speed 6 until thick and mixture has doubled in size. Reduce to speed 2. Add the syrup down the side of the bowl, followed by the warm milk mixture. Lastly add the remaining cream. Mix until well combined. Remove to a large jug with a pouring lip and chill 6 hours or overnight. The mixture will flatten and lightly separate into two layers on standing
  5. Combine the dried fruit, orange juice or liqueur and grated rind. Stir well and cover. Set aside while chilling the custard mixture. Just before churning, return the custard mixture to the mixing bowl with the whisk and beat on speed 4 for 2 minutes
  6. Attach the frozen ice cream attachment and paddle to the standmixer. Turn mixer to speed 1 (stir). With the machine churning, add the custard mixture and churn 20 minutes or until soft serve results. Add the dried fruits and nuts and churn a further 5 minutes or until the mixture is very thick
  7. Remove the mixture to a container, cover and freeze 4 hours or until firm. Allow to soften 5 minutes before scooping. Serve with fresh raspberries, if desired
Tips & Hints:
  • As only 1.2 litres of ice cream can be made at once the recipe can be doubled and churned separately for a larger quantity. Homemade ice cream should be eaten within 5 days of making.
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Christmas Ice Cream
cathy
10 years 1 week ago
This has to be one of the most amazing ice-cream recipes ever! This has become my "go to" ice-cream recipe. On many occasions I've used the custard as the base and then added either chocolate chips, rum & raisins (my favourite flavourings), strawberries, you name it. So versatile. You have to try this one!