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Frozen Plum Pudding

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  Chopped candied cherries 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Heavy cream 2 Cup (32 tbs)
  Chopped citron 1⁄2 Cup (8 tbs)
  Macaroon crumbs 1⁄4 Cup (4 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Chopped blanched almonds 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Heavy cream 3⁄4 Cup (12 tbs), whipped
  Ground cardamom 3⁄4 Teaspoon
  Sugar 1 Tablespoon
  Eggs 2 , beaten

Soak cherries and citron in sherry for an hour or two.
Combine sugar, salt, and cardamom in a saucepan.
Stir in eggs and milk.
Cook over a low heat, stirring constantly, until mixture coats a wooden spoon.
Cool, then stir in 2 cups heavy cream.
Pour into ice cream freezer and freeze until mushy.
Then add the sherry flavored cherries and citron, the macaroon crumbs, and almonds.
Continue cranking the freezer until mixture is firm.
Pack into a 6 cup plum pudding or gelatin mold and cover securely.
Place in freezer compartment of refrigerator overnight to mellow.
Un mold on a serving platter and return to freezer an hour or two or until firm.
Frost the pudding with whipped cream sweetened with sugar.
Return to freezer until whipped cream is firm.

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