Hot pudding on a sweltering Christmas Day not your thing? Then we have a wicked alternative created by our resident recipe maestro & Cellar Door Manager, Dave. But watch out, you won’t be able to stop at just one scoop & who wants to!!
- 1 Bottle of Gundog NV Muscat
- 1 Packet of mixed Xmas cake fruit (Any combination of nut and dried fruit is fine)
- 1 Star Anise pod
- 1 Vanilla Bean
- 1 Cinnamon stick
For Gelato di Crema:
- 5 egg yolks
- 100 g caster sugar
- 300ml full cream milk
- 300ml fresh cream
3 - 7 days in advance, put fruit in a bowl, pour in Muscat until fruit is covered. Cover the bowl and leave in fridge to soak until ready to use.
On the day of production, put a saucepan with a little water on the heat and wait until water is gently simmering. Add a metal bowl to the top of the saucepan and fill with Gundog NV Muscat and fruit that has been soaking in the fridge. Add star anise pod, cinnamon stick and a vanilla bean (sliced down the middle). Discard the pod and continue to simmer/stir. Allow to gently simmer for 30-45 minutes on low heat until the fruit softens while stirring every few minutes. After simmering, remove the vanilla bean and scrape the seeds from the inside of the pod into the Muscat syrup.
When syrup and fruit is ready, pour the mix through a sieve and place the strained fruit in a bowl to cool in the fridge. Discard the star anise pod and cinnamon stick. Allow the remaining syrup to also cool in the fridge while the rest of the gelato is prepared.
To prepare the Gelato Mix:
In a large heatproof bowl whisk together the egg yolks and the sugar until pale yellow and creamy. Combine the milk and cream in a saucepan and heat the mixture until it just starts to bubble. Do not allow the mixture to boil. Remove from the heat and put aside to allow skin to form on cooling mix.
Add the warm milk and cream mixture to the egg and sugar mix and whisk together. Place bowl on top of a low heat simmering saucepan of water (or use a double boiler if available) and heat the mixture slowly, stirring with a wooden spoon constantly. The custard should slowly thicken and is ready when it leaves a good glossy coat on the back of the wooden spoon. Do not allow the custard to simmer and be sure to constantly stir. Should take between 10 – 20 minutes. When custard is prepared, cover the bowl and place the mixture in the fridge to cool.
Once the mix is fully cooled, you can now stir in the Muscat liquid left over from the fruit mix and put the mix into a pre-frozen ice cream makers bowl. Start the ice cream maker up and allow to run until mixture is almost frozen. At the very end, take the bowl out of the ice cream machine and take the fruit you have been cooling and stir it through the gelato with your wooden spoon. Serve immediately or allow to freeze further in the freezer but make certain to cover the top with cling wrap if freezing.
If no ice cream machine is available, this same mixture can be combined and placed in snap lock freezer safe containers without churning through a machine to make a semifreddo instead.
Serve with ice cream scoop, preferably with a half shot of Jameson’s Irish whiskey on top, or with a dollop of warm brandy or whiskey custard for an extra kick.