Ice Pudding

This luxurious Victorian-era frozen dessert combines the richness of heavy cream and egg yolks with the delightful texture of crushed biscuits and candied fruits. A sweet syrup base binds together almonds, currants, and citrus peels, creating a sophisticated treat that sits somewhere between a frozen soufflé and a fruit-studded ice cream. Infused with a hint of brandy, this elegant 'Ice Pudding' is molded and frozen for a stunning presentation perfect for special occasions.

Ingredients

2 cups Granulated sugar (Originally '1 ratal' (approx 1 lb).)
2 cups Water (Originally '2 pasher' (approx 1 pint).)
2 cups Heavy whipping cream (Originally '0.5 seer' (approx 1 lb) of thick dairy cream.)
1/3 cup Large raisins (Originally '5 tolas'. Seeded and chopped.)
1/3 cup Dried currants (Originally '5 tolas'.)
1/4 cup Almonds (Originally '3 tolas'. Blanched, peeled, and chopped.)
1/4 cup Unsweetened crisp biscuits (e.g., Ladyfingers or Marie biscuits) (Originally '3 tolas'. Crushed to a fine powder.)
2 tablespoons Candied orange peel (Originally '2.5 tolas'. Finely chopped.)
2 tablespoons Candied sweet lime or citron peel (Originally '2.5 tolas'. Finely chopped.)
4 yolks Pasteurized egg yolks (Use pasteurized eggs as they are not cooked in the final freezing process.)
1/4 cup Brandy (Originally '1 wine glass'. Adjust to taste.)

Instructions

1Peel and chop the almonds. Wash and dry the raisins, remove any seeds, and chop them into small pieces. Finely chop the candied orange and sweet lime peels. Crush the biscuits thoroughly and sift them through a fine sieve until they resemble a fine flour.
2In a saucepan, combine the sugar and water. Heat until the sugar is completely dissolved and the mixture boils into a syrup. Remove from heat and strain into a clean bowl or tin-lined pot. Allow the syrup to cool down completely.
3Once the syrup is cool, slowly add the sifted biscuit flour, adding it little by little and stirring constantly to ensure no lumps form. Mix until the mixture is perfectly smooth and uniform.
4Add the heavy cream, pasteurized egg yolks, chopped almonds, raisins, currants, candied peels, and brandy to the syrup mixture. Stir well to combine all ingredients thoroughly. (Note: If you do not prefer brandy, you may reduce the amount or omit it).
5Pour the mixture into a mold. Place in the freezer (or pack in ice and salt as per traditional methods) until frozen hard and set, typically 6 to 8 hours. When ready to serve, unmold the pudding whole onto a serving platter.