No-churn Baileys & Christmas pudding ice cream

Name: No-churn Baileys & Christmas pudding ice cream
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 300 ml Essential Whipping Cream; 130 g condensed milk; 80 ml Baileys Irish Cream; ½ tsp sea salt flakes; 100 g leftover cooked Christmas pudding, crumbled into small pieces

Elly Curshen's great recipe for using leftover Christmas pudding makes the most of its flavour and texture ensuring nothing goes to waste.

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Serves6
CourseDessert
Prepare10 mins
Cook-
Total time10 mins
PlusPreparation time 10 minutes + freezing

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Ingredients

300ml Essential Whipping Cream
130g condensed milk
80ml Baileys Irish Cream
½ tsp sea salt flakes
100g leftover cooked Christmas pudding, crumbled into small pieces

Method

Whip the cream in a large mixing bowl until stiff peaks form. Use a large metal spoon to fold in the condensed milk, Baileys and sea salt flakes, then gently add the Christmas pudding. Combine fully, taking care not to knock all the air out of the cream.
Pour the mixture into a shallow container (about 1L) and freeze for at least 12 hours until firm, or until needed (for up to 3 months). It should be soft enough to scoop straight from the freezer. I serve this scattered with chopped almonds and a few ice cream wafers on the side, but it is also delicious on its own.