Yum yum yum! If you like mincemeat, this ice cream is to die for. It is rich, creamy, grown up and very very decadent. AND it is perfect for using up any mincemeat you might have left over from the recent festivities….. Let’s face it, mince pies are done!
If that’s not enough to persuade you to give it second consideration, it is incredibly easy to make and requires no special equipment, other than a basic whisk (oh….. and of course, a freezer!)
I did actually make this ice cream for Christmas, but we had so much other food around (and limited appetites due to seasonal bugs), that we have only just got round to eating it.
From the moment you start to scoop this ice cream, you just know it is going to be amazing. I think it may be because I put extra alcohol into the mix which lowers the freezing temperature, but the scoop sinks in easily, allowing for perfectly soft, luxuriant balls of creaminess, which melt easily on the tongue, letting the abundance of flavour wash over the palate. The texture is perfect!
I made this ice-cream with my home-made no suet Extra Fruity Mincemeat with Pistachio & Calvados, which was just divine even before it went into the mix. But the combination of this with the rich, vanillary cream takes it to another level. Carefully balanced for flavour, texture and intensity (I made a previous batch which was so heavily weighted towards the mincemeat that it was a chore to eat), there is no hiding the fact that this ice-cream is a remnant of the merriment of recent past. The mincemeat is the over-riding (but in no way over-powering) star of the show.
The extra alcohol (I used additional calvados) makes this a very adult ice-cream, which you can legitimately confiscate from the kids and enjoy late into the evening……. savouring every mouthful of silky, fruity, tipple-laced luxury by the warmth of the fire……
Although it doesn’t need any addition, I can be a little piggie at times and decided to try it as a bit of a ‘left-over sundae’. Oh man….. that was a very wise decision. What was already a great ice cream became a sundae of total delight and distinction……
Broken pieces of melt-in-the-mouth gingerbread biscuit from my gluten free gingerbread house to add crunch, bite and gingery warmth……. A mingling of candied cherries, picked from the orchard in the summer and preserved for a moment like this…….. red, fruity, sweet, slightly chewy deliciousness…… And a sprinkle of chopped walnuts for extra crunchy, nutty good measure…..
In fact, this sundae is full of stuff that needs to be used up…. mincemeat, gingerbread and candied cherries…… Which makes it a great entry for the No Waste Food Challenge, with Elizabeth’s Kitchen Diary.
I am also offering it to Cook, Blog, Share with Lucy at Supergolden Bakes.
And Recipe of the Week with Emily at A Mummy Too.
Christmas Mincemeat Ice Cream (makes just over 1 litre)
1 teaspoon vanilla bean paste
- In a small bowl, mix the mincemeat with the extra alcohol.
- Then mix the mincemeat with the condensed milk and place in the fridge to chill.
- In a large bowl, whisk the cream and vanilla paste until thick enough to form soft peaks.
- Gently fold in the condensed milk-mincemeat mixture until evenly combined.
- Transfer to a freezer-safe, airtight container and freeze overnight.