Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Few desserts will leave you longing for a second helping like this does.
This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
For additional divineness, let it sit a while in your bowl (if you can). It’s best when it starts to ooze. Based on an Italian semifreddo, this cream based ice cream comes into its own when half frozen. Allowing it to thaw a while relaxes the fat in the cream, improves the texture and seems to taste, that little bit more ‘perfect’.
Cultured cream Christmas ice-cream pudding
Luvele
Rated 5.0 stars by 1 users
This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
100 grams of 70% dark cooking chocolate (for decorating)
Directions
Step 1. Two days ahead:
Prepare the 24 hour cultured cream. Remember that cultured cream must be chilled for at least 6 hours before you whip it.
Combine the dried fruit, spices, vanilla, honey, zest, brandy and cacao in a bowl. Give it a good stir then cover and leave to swell overnight in the fridge (or longer, it won’t spoil)
Step 2. Ice cream construction:
Lightly toast the flaked almonds in a dry frypan on your stovetop. Set aside to cool.
Fold the toasted almonds, fruit mixture and cultured cream into the egg whites.
Line a pudding tin (or mould shape of your choice) with cling wrap and pour in the mixture. Cover and put it in the freezer overnight or until required.
Step 3. Chocolate holly leaf decorations:
Chocolate is completely optional. The ice-cream is divine and complete without it. However in saying that, the crackle of a piece of chocolate now and then is amazing!
Melt the chocolate in a double boiler.
Then pour the melted chocolate into a small piping bag (or make your own out of baking paper as I have).
Lay a sheet of baking paper over a tray on your bench top. Don’t be too precious about drawing skills. Crudely squiggle out a bunch of leaves or any shape you like; hearts, stars, whatever.
Transfer the tray to the fridge for 30 mins to snap them cold.
You can make the chocolate decorations the day before and store in an airtight container in a cool place.
Step 4. Serving the ice-cream:
Turn the ice cream out on to a plate and remove the cling wrap.
Decorate the ice cream with chocolate leaves.
Wait until you see it begin to ooze before serving. Serve with a spoon or cut with a knife. Just remember; the softer the better!
The ice-cream can be returned to the freezer. Spoon it (choc leaves as well) in a sealed tub and enjoy a little bowl post Christmas!
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife onInstagram.
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LOOKING FOR MORE CULTURED DESSERT INSPIRATION?
Cultured cream Christmas ice-cream pudding
Few desserts will leave you longing for a second helping like this does.
This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
For additional divineness, let it sit a while in your bowl (if you can). It’s best when it starts to ooze. Based on an Italian semifreddo, this cream based ice cream comes into its own when half frozen. Allowing it to thaw a while relaxes the fat in the cream, improves the texture and seems to taste, that little bit more ‘perfect’.
:recipekit:
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife onInstagram.
PIN THIS RECIPE
LOOKING FOR MORE CULTURED DESSERT INSPIRATION?
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