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Christmas Pudding Ice-Cream Bomb

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Try this Christmas Pudding Ice-Cream Bomb recipe, or contribute your own. "Two" and "Christmas" are two of the tags cooks chose for Christmas Pudding Ice-Cream Bomb.

Cuisine: AmericanMain Ingredient:

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Ingredients

Ready in 1 hours
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Servings          
Original recipe makes 1 Servings
3 Egg yolks
12 flmilk
1 tbBrandy
6 flHeavy cream whipped; and
3 1/2 ozSoft brown sugar
6 flChristmas pudding; chopped

Christmas Pudding Ice-Cream Bomb Preparation

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 ice-cream 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 brandy-butter-sugar 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 MC-Recipe Digest V1 #1001 by Sue on Jan 10, 1998

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Calories Per Serving: 2062
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Tags

  1. Christmas
  2. Two
  3. Fat
  4. Cream
  5. Milk

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