Ice Plum Pudding
This Victorian-era frozen dessert is an exceptionally rich frozen custard reminiscent of a classic Nesselrode pudding. A velvety, golden base made from twenty-five egg yolks and fresh milk is studded with candied orange peel, minced almonds, and raisins, then uniquely thickened with pulverized biscuit powder. The result is a decadent, dense, and creamy frozen treat that mimics the festive flavors of a traditional plum pudding but in a refreshing, icy form.
Ingredients
- 2 cups Whole milk (Originally '1 Sher'. Converted to approx 2 cups/500ml.)
- 1 cup Granulated sugar (Originally '0.5 Ratal' (0.5 lb).)
- 1 ounce Candied orange peel (Originally '2.5 Tola'. Finely chopped.)
- 1 ounce Plain biscuits (Marie or Arrowroot) (Originally '2.5 Tola hard plain foreign biscuits'. Use a plain, crisp tea biscuit.)
- 25 yolks Egg yolks (Use very fresh eggs. This high quantity creates an extremely rich, dense custard.)
- 25 count Raisins (Seedless raisins or currants.)
- 25 count Almonds (Blanched and peeled.)
- 4 teaspoons Vanilla extract (Originally '2 dessertspoons'.)
Instructions
- 1Blanch and peel the almonds, then mince them finely. Wash the raisins, remove any seeds, and chop them into small pieces. Crush the biscuits into a fine powder and sift through a fine wire mesh sieve to ensure the texture is like flour.
- 2Separate the eggs. Place the 25 yolks in a bowl and beat them thoroughly with a fork until they are thin and fluid.
- 3Pour the milk into a saucepan and place over heat. Bring to a boil. Once it bubbles, lower the heat. Carefully temper the beaten egg yolks by adding a little hot milk to them, then pouring the yolk mixture back into the pan, stirring constantly to ensure they mix properly without scrambling. Add the sugar and stir continuously for about one minute until dissolved and slightly thickened. Do not let it curdle.
- 4Remove the custard from the heat. Immediately whisk in the sifted biscuit flour until smooth. Allow the mixture to cool down completely.
- 5Once the mixture is cool, stir in the remaining ingredients: the minced almonds, chopped raisins, candied orange peel, and vanilla extract. Pour into an ice cream mold or churn in an ice cream maker until frozen solid. If using a mold, pack it in ice and salt as per traditional methods. When ready to serve, unmold the pudding whole onto a serving platter.