Happy December, everyone – the countdown to Christmas begins! 😀 I can’t believe how fast this year has whizzed by, as it didn’t feel that long ago when I was stuffing myself with mince pies in the name of “research” (you can read my comprehensive review here).
It’s been a crazy year of trying new things and challenging myself, but some things never change… like my love for mince pies 😛 I thought it’d only make sense, since this is originally started as an ice cream blog, to combine two of my favourite treats.
- Make the vanilla ice cream base using your preferred recipe – I like this one from bbcgoodfood, although have adjusted for sweetness.
- As the custard base is cooling, prepare the mince pie elements.
- Take 3 mince pies of your choice (I used Sainsbury’s Deep-Filled ones) and remove the pastry top.
- Spoon out the mincemeat filling and mix into the custard base.
- Bake the now-empty pastry cases until they are lightly crisp (approx. 5 minutes at fan 180°C). Break them into small pieces.
- Churn the ice cream base in your machine, and towards the end (mine takes around 20-25 minutes), sprinkle in the mince pie pastry pieces to add texture to the ice cream. Add as much or as little you like.
- Serve with a warm mince pie or on its own – enjoy!
I’m really pleased with how this ice cream turned out. The vanilla ice cream is spiced with the Christmas flavours of nutmeg, clove and cinnamon, and laced with sultanas, currants, candied citrus peel and sweet shortcrust pastry.
Thinking of doing some other Christmas ice cream flavours… let me know if you have any ideas! I had these amazing scoops from Gelupo in London – Christmas pudding and salted caramel & gingerbread. Absolutely divine.