Sort ingredients
titaniumchef
QR Code
Listen
Pdf
Beat the eggs and sugar in a bowl until thick and pale.
Heat the cream until just below boiling point, then add slowly to the egg mixture, stirring all the time.
Return to a low heat and stir until it begins to thicken – the mixture should coat the back of a wooden spoon. Add the orange zest. Remove from heat and cover the surface with glad wrap to prevent a skin forming. Set aside to cool.
Once the mixture is cool, add the Four Pillars Christmas gin and the Fever-tree Clementine tonic water and mix well. Add some crumbled Christmas pudding if you like (I do!)
I don’t have an ice-cream maker so I pour it into a shallow dish and freeze. Once it begins to freeze I give it a little whisk through and then return to the freezer to fully set (overnight is best).
Serve on its own, or on top of your pud.