Christmas Pudding Ice Cream With Warm Date Fudge Sauce...

One thing I have never made is my own ice cream.

After sharing this guest post from Whitworths I need to try!!

Ingredients
Ice Cream:

• 400ml whipping cream
• 40ml of Rum, Orange Liqueur or Amaretto
• 65g Whitworths Raisins
• 55g Whitworths Sultanas
• 55g Whitworths Currants
• 35g Mixed Peel
• 100g Whitworths Cranberries
• 25g Whitworths Hazelnuts, chopped
• 50g Icing Sugar

Sauce:

• Half of a 397g can of sweetened condensed milk
• 200g small can evaporated milk
• 50g butter
• 125g Granulated sugar
• 125g Whitworths Chopped Dates
• 2 drops vanilla essence

Method; Ice Cream:

1. The night before you want to make your pudding, mix the Raisins, Sultanas, Currants, Peel & alcohol in a bowl and leave overnight to soak.
2. Whip the cream together with the icing sugar until it just holds its shape.
3. Fold in the fruit mix, cranberries and chopped hazelnuts.
4. Pour into a 1 pint pudding basin which has been lined with cling film and freeze until firm.

To serve:

• Turn the ice cream out onto a serving dish and leave in the refrigerator to soften for 1 hour.
•  Pour the warm sauce over the entire pudding, or onto each individual piece when sliced.

Sauce:

• Put the milks, butter and sugar into a pan and heat slowly, stirring continuously until the sugar has dissolved.
• Bring to the boil and heat gently, stirring constantly, for about 5 minutes or until the sauce is thick and golden in colour.
• Remove from the heat, beat well and stir in the dates and vanilla essence. Note: Use sauce warm rather than hot.

Guest post from Whitworths.