A festive Advocaat and Mincemeat Ice-cream recipe
We approached Adrian York at London-unattached.com and challenged him to create a festive inspired ice cream recipe and here it is for all to enjoy. Adrian´s Advocaat and mincemeat Ice-cream.
We approached Adrian York at www.london-unattached.com and challenged him to create a festive inspired ice cream recipe and here it is for all to enjoy.
Advocaat and mincemeat Ice-cream
1 ½ cups mincemeat
6 tbsp Advocaat
2 large eggs
¾ cup sugar
2 cups double cream
1 cup milk
Christmas Eve chez York is traditionally spent downing mince pies and Advocaat whilst waiting for the kids to drop off so Santa can work his magic. It's a magical moment of the year when the world seems to stop and take a deep breath and so is the inspiration for my Yuletide ice cream. It is perfect on its own or to accompany Christmas pudding. The 'sweet cream' base for the ice cream comes from the Ben & Jerry's Homemade Ice cream & Dessert Book.
Place your ice cream maker bowl in the freezer to chill down at least 24 hours in advance of preparation. At the same time spread the mincemeat out on a foil-covered baking tray to a thickness of 1 cm. and then seal it off with cling film-place in freezer.
Whisk the eggs in a glass mixing bowl for two minutes until aerated, then slowly add the sugar whilst whisking for another minute. Blend in the double cream and milk. Switch on your ice cream maker with the frozen bowl inserted and pour the sweet cream base into the bowl. Leave to blend and chill for approx. 45 minutes.
Add the Advocaat and continue to blend for another 5 minutes. Put the mix into your freezer container.
Take the mincemeat out of the freezer and then add bite size chunks to the ice-cream blend and mix thoroughly.