Christmas Flavoured Ice Cream Recipes to Give The Festivities That X(Mas) Factor
It really is a myth that people don’t like eating ice cream in the winter months or at Christmas. We all love to have ice cream as an
accompaniment to your Christmas Pudding or Mince Pies and now there are some amazing Christmas Flavoured Ice Creams that can be eaten on their own or with another dessert.
So if you thought ice cream was strictly for summer, think again, our creative ice cream makers from across the UK are creating delicious and indulgent ice cream with seasonal twists, giving your normal Christmas desserts a run for their money.
Without a doubt, rich, creamy, smooth ice cream is a wonderful thing to have as a dessert in even the coldest weather and is a must at Christmas time and if you want some inspiration or to try something new then our Christmas Flavoured Ice Creams are for you.
Christmas Cake Ice Cream Recipe
If you make a Christmas cake every year then you will have started your mixture and the soaking of your fruits about now. It takes forever, however, a lot of people still love the process of making a Christmas Cake each year. Once you’ve made your Christmas Cake you then have the job of icing it and making it look pretty. Did you know there is a Christmas Cake Ice cream that takes away all the preparation time and hours of hard work of making an actual Christmas Cake and you can whip it together in just over an hour? The Christmas Cake Ice Cream gives you the delicious taste of a Christmas Cake in a cool, smooth, sweet creamy texture. Try it on its own or as an accompaniment to another dessert, you never know it may become your favourite flavour and not just at Christmas.
375ml whole milk
100g soft brown light sugar
3 egg yolks
185ml heavy whipping cream (36% fat)
175g Christmas cake, diced
- Combine the milk and half the sugar in a (not aluminium) pan and bring to just below boiling point. Remove from the heat, cover and leave aside. In a heatproof bowl, combine the yolks with the remaining sugar and beat until pale and thick. Bring the milk back to boiling point, then pour it slowly in a thin stream on to the egg yolks and sugar, whisking steadily as you go.
- Place the bowl over a pan of simmering water and stir frequently using a non-metallic spoon. As it heats over the water, the custard will thicken. This can take anything from 5-30 minutes. On no account let it overheat or boil as it will curdle.
- As soon as the custard has thickened sufficiently, remove the pan from the heat and plunge the base into a few inches of cold water. Leave to cool, then cover and chill in the fridge. When it is cold, stir the chilled cream into the custard and add the brandy.
- To still-freeze, pour into a strong polypropylene container and cover and put in the freezer. Check after about an hour that the mixture has a firm ring of ice around the sides and base and a soft slush in the centre. Then either beat for a few seconds with a hand beater or quickly process in a food processor until it has formed a uniform slush, and return back to the freezer. Repeat this process at least twice at intervals of 60-90 minutes. After the third beating, the ice will need freezing for a further 30-60 minutes.
- When it’s ready, sprinkle on the diced cake and stir or churn briefly to ensure even distribution. Serve within 1 hour if frozen solid; allow 30 minutes in the fridge to soften sufficiently before serving.
(Ingredients and Recipe sourced from the Independent)
Christmas Pudding Ice Cream Recipe
Can you believe it there is a Christmas Pudding flavoured ice cream and it really does exist? If you love the flavour of Christmas Pudding but maybe not the texture of traditional Christmas Pudding like me then this is definitely one for you to try, and it will be a showstopping Christmas dessert that your family and friends will love. This delicious and smooth ice cream contains all the Christmas Pudding ingredients you would expect to make it a true favourite for everyone.
85g pack dried cherries
100g fresh or frozen cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
For the ice cream
2 cinnamon sticks, snapped in half
¼ tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp caraway seeds
600ml pot double cream
1 vanilla pod, split and seeds scraped out
3 large egg yolks
100g golden caster sugar
oil, for greasing the bowl
nut biscuits, broken into chunks
zest ½ lemon and ½ an orange
For the cranberry syrup topping:
85g caster sugar
2 tbsp brandy
100g fresh or frozen cranberries
- Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
- For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
- Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
- Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
- For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.
(Ingredients and Recipe sourced from the BBC Good Food Guide)
Mulled Wine Ice Cream Recipe
Not everyone loves a mulled wine at Christmas as it can taste much too like cinnamon, over spiced and over-sweetened, and let’s face it…warm. Frozen Mulled Wine Ice Cream is more of a demure suggestion with the hint of spices rather than a wallop of steamy warmth. Some have said this ice cream works a lot like vanilla bean: gently but assertively spiced with floral, fruity, and citrusy flavours working in tandem. It’s unusual but without doubt one to try at Christmas even if you don’t like traditional mulled wine.
1/2 teaspoon coriander seed
6 allspice berries
4 cardamom pods, lightly crushed
2 blades mace
1 4-inch cinnamon stick
1-star anise star
2 cups cheap Cabernet Sauvignon
6 egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 tablespoon brandy
1/2 teaspoon kosher salt
- Toast spices in a dry skillet over a high heat, stirring frequently, until they are fragrant, normally about 30 seconds.
- In a medium non-reactive saucepan heat the wine and spices on a medium heat until it simmers. In a separate bowl squeeze the juice of one orange through a strainer to remove any seeds, then add the orange juice to the pan. Cook, stirring the mixture frequently until the wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool
- In another clean medium saucepan whisk together the egg yolks and sugar until well combined and slightly thickened. Whisk in the cream and milk until fully incorporated, add the wine reduction, then cook over a medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line. Pour through a strainer into an airtight container, stir in the brandy and salt to taste and chill overnight in a refrigerator
- The next day, churn the mixture according to the manufacturer’s instructions. Transfer the ice cream to a freezer and harden for at least 4 hours before serving
(Ingredients and Recipe sourced from Serious Eats)
Christmas Flavoured Ice Cream Recipe
This is a fantastic embellished ice cream treat, inspired by the flavours of Christmas. Great to accompany other Christmas puddings and desserts at a buffet. This really is the easy way to make a Christmas flavoured ice cream without actually making the ice cream yourself.
1-litre honey and ginger ice cream
325g mixed fruit
1 tablespoon Grand Marnier
- Line a 1.5-litre mould with foil and chill in freezer
- Place ice cream in a bowl and leave to soften slightly (10 minutes at room temperature). Mix fruit into softened ice cream, then stir in liqueur
- Spoon ice cream mixture into the prepared mould and press down to flatten. Cover with cling film and freeze overnight.
- Turn out onto a plate and slice to serve
Why not soak the mixed fruit in a bit of rum, brandy or more Grand Marnier before mixing into the ice cream making it even more Christmassy and delicious.
(Ingredients and Recipe sourced from allrecipes.co.uk)
Cranberry and Lillet Rouge Sorbet Recipe
What other fruit offers such a powerful and delicious tart flavour like a cranberry? Cranberry reminds us all of Christmas as a traditional accompaniment to our Christmas Dinners. Whether you are searching for a light dessert or a mid-meal palate cleanser then this could be one for you. Served with some whipped cream and candied ginger, cranberry sorbet is just the kind of clean, snappy dessert to cut through your taste buds.
24 ounces (two bags) cranberries, fresh or frozen
2 cups filtered or bottled water
1 cup sugar
Zest and juice of two lemons
1/2 cup Lillet Rouge
2 teaspoons kosher salt, or to taste
- Combine the cranberries and water in a large saucepan. Bring it to a boil, then reduce and simmer and cook covered until the cranberries pop and the liquid becomes syrupy, this normally takes about four minutes. Remove it from the heat, stir in the sugar, and let it cool for five minutes
- Purée with an immersion or a bar blender in batches. Pour through a fine mesh strainer to remove the fibres and seeds. Do not press the syrup through the strainer as the fibres will be pushed through. Keep shaking the syrup back and forth over a bowl until the syrup passes through leaving the fibres in the strainer
- Stir in the lemon juice, zest, and Lillet Rouge. Add a very small amount of salt to taste, then cover and chill base in the refrigerator until very cold, this normally takes three to four hours. Churn in an ice cream maker according to the manufacturer’s instructions and serve as soft-serve, or transfer to freezer for two or three more hours to harden.
So go ahead and add the Cranberry and Lillet Rouge Sorbet to your Christmas menu and traditions, you won’t be disappointed.
(Ingredients and Recipe sourced from Serious Eats)
…..and what about these Christmas flavoured treats…..
Fennel Five Spiced Eggnog – A delicious Fennel Five Spiced Eggnog flavoured ice cream. Think of cinnamon spice, fennel, star anise, black pepper, and cloves stirred into a velvety eggnog ice cream along with a sprinkle of fresh ground nutmeg. You will never have had eggnog like this before and won’t ever again.
Gingerbread Cookie Dough Ice Cream – A truly delicious spiced cookie dough ice cream with a firm hint of gingerbread to give it that Christmas feel and hints of black rum, almond, and vanilla. Creamy, smooth and amazing.
If you are a business considering some different Christmas Flavoured Ice Creams or you just want to dabble at home then we hope this article has been useful for you and given you some Christmas inspiration.
About Carpigiani UK
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Martyn works for Carpigiani UK as a marketing specialist. He takes great pride in creating quality content relating to the soft serve, gelato and ice cream industry.