Try this Christmas Pudding Ice-Cream Bomb recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (1257g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2062 | ||
Calories from Fat: 1105 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122.8g | 164 % | |
Saturated Fat 48.2g | 241 % | |
Monounsaturated Fat 52g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 5093.5mg | 1567 % | |
Sodium 526.3mg | 18 % | |
Potassium 1692.8mg | 45 % | |
Total Carbohydrate 148.4g | 44 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 148.4g | ||
Protein 89.1g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2062
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