Christmas Cake Ice-Cream

Equipment needed:

1. Whisk

   
   

Ingredients:

• 250ml  milk 

• 250ml cream 

• 1 TBS cinnamon 

• 1 TSP nutmeg

• 1TBS vanilla essence

• 5 cardamom pods (take out seeds and crush)

• 50g honey

• 2 slices of left over Christmas cake \ any other substitute will do

• 1/2 cup of custard

• 1/2 cup chopped dates

• 1/2 cup raisins

• 250ml whipped fresh cream

Method:

1. In a pot, place 250ml milk, 250ml cream, vanilla, honey, cinnamon, nutmeg, cardamom and cake that has been chopped up.

2. Submerge the cake into the liquid.

3. Make sure that there is at least a 2:1 ratio of liquid to cake. Add equal parts milk and cream if need be.

4. Bring to a boil on a medium heat.

5. Take off the heat. Place the lid on the pot and place to one side for an hour. This will allow the flavour to strengthen. You can leave it for longer depending on the flavour. 

6. Using a sieve, sieve out the cake out the milk and cream. There should be a cup of liquid left over. If there is not, just top it up with an equal amount of milk and cream.

7. To this infused milk mixture, add your raisons, dates and custard. Whisk until well combined.

8. Whip the 250ml cream until soft peaks are formed.

9. Add the custard mixture to the cream, and mix until well combined.

10. Place in a Tupperware and freeze for at least 4 hours.