GINGERBREAD CHRISTMAS PUDDING ICE CREAM

SERVES: 8 INDIVIDUAL OR 1 LITRE TUB

METHOD

1. Line 8 x 200ml capacity mini pudding moulds each with cling wrap allowing overhang. Set aside until required.

2. For the potato puree, place potatoes in a medium saucepan covered in cold water over a medium heat and bring to the boil. Cook for 15 minutes until very tender. Drain and return to saucepan with 1 tablespoon of cream.

3. Using a stab blender, puree potato mixture until completely smooth with no lumps. Place saucepan back over a medium heat, stirring constantly to remove any excess moisture. Remove saucepan from heat and place 1 cup of potato puree in a large mixing bowl and allow to cool completely.

4. Meanwhile for the brandy fruit, combine currants, sultanas, dried cherries, mixed spice, brandy and zest together in a small saucepan over a medium heat, stirring to combine. Cover and cook for 5 minutes or until fruit has plumped. Remove from heat and allow to cool completely.

5. Add condensed milk, vanilla, Biscoff spread and cooled fruit mixture to potato puree, stirring until well combined.

6. Using a stand mixer with balloon whisk attachment or handheld electric beaters whip cream to stiff peaks. Add 1/3 of the cream to the potato mixture, stirring gently to combine, to loosen mixture. Add remaining cream and gently fold into mixture until just combined. Spoon mixture into prepared mini pudding moulds or a 1 litre container and freeze overnight.

7. To serve, remove ice cream from freezer and carefully remove ice cream puddings from mini pudding moulds. Place each ice cream pudding on individual plates and top with cherries.

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