Recipe - Christmas Pudding Ice-Cream Bomb

12 fl Milk
3 One half ounce Soft brown sugar
3 Egg yolks
6 fl Heavy cream whipped; and
chilled
1 tablespoon Brandy
6 fl Christmas pudding; chopped

Combine the milk and half the sugar in a medium saucepan and bring to just
below boiling point. Combine the egg yolks and remaining sugar in a bowl
and beat until pale and forms ribbons. Bring milk back to the boil and pour
in a thin stream onto egg yolks and sugar whisking steadily.

Pour into a double boiler and stir custard until it thickens and coats the
back of a spoon. Plunge the base of the pan into cold water. Transfer the
custard to a jug and cover, chill and pour in the chilled cream.

Stir in the brandy and churn in the icecream maker until it is the
consistency of whipped cream. Crumble in the pudding and churn for a
further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill
the bomb mold. Remove mold from freezer and line each half with pudding
mixture. Top each half with a brandybuttersugar mixture. Put halves
together and close bomb. bomb. Allow to freeze hard. Turn out, pour some
brandy over and ignite.

Recipe by: TWO FAT LADIES #FLSP01

Posted to MCRecipe Digest V1 #1001 by Sue suechef@sover.net on Jan 10,
1998