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PdfHeat the cream and milk along with the seeds of the vanilla pod, plus the pod itself, to just below boiling.
Whisk the egg yolks and sugar together until thick and smooth.
Remove the vanilla pod and slowly whisk the milk mixture into the yolk mixture.
Pass all the ingredients through a sieve and into a clean pan. Bring the pan up to a low temperature until it thickens. You can tell it is the right consistency when you can draw a clear line through it on the back of a spoon.
Pour your custard into another container and allow to cool completely. When cool, crumble your Christmas pudding into chunks. Then mix into the custard.
Pour the mixture into an ice cream machine if you have one, or if not, place everything in the fridge overnight to chill, then move to the freezer, stirring every hour for 3 hours. Once smooth, leave to freeze completely, then serve.