Boozy Cranberry Pudding Ice Cream
85g pack dried cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
284ml pot double cream
1 tbsp icing sugar
100g field fare frozen cranberries – (keep them frozen)
600ml good-quality fresh vanilla custard
brandy butter, to serve (optional)
Cranberry brandy butter sauce
85g light muscovado sugar
2 tbsp brandy
100g field fare frozen cranberries
Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 minutes until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight.
Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hours, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 minutes until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 minutes and turn out onto a serving plate.
To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.
Many thanks to www.bbcgoodfood.com for this recipe