- 1 vanilla bean
- 2 1/2 cup (625 millilitres) pouring cream
- 1 cup (250 millilitres) milk
- 4 egg yolks
- 1/2 cup (110 grams) firmly packed light brown sugar
- 1 1/4 cup (310 millilitres) pouring cream
- 3/4 cup (180 millilitres) milk
- 2 teaspoon finely grated orange rind
- 100 gram finely chopped dark eating chocolate
- 3 egg yolks
- 1/3 cup (75 grams) caster sugar
- 1/4 cup (40 grams) sultanas
- 1 tablespoon rum or brandy
- 1/4 cup (50 grams) quartered glacé cherries
- 1/4 cup (40 grams) finely chopped mixed peel
- 50 gram finely chopped dark eating chocolate, extra
- 1Grease 2-litre (8-cup) metal pudding basin. Line with plastic wrap; place in freezer.
- 2Make brown sugar ice-cream: split vanilla bean in half lengthways, scrape seeds into medium saucepan. Add pod, cream and milk to pan; bring to the boil.
- 3Meanwhile, in a small bowl, whisk egg yolks and sugar until pale; gradually whisk into hot cream mixture. Stir over low heat, without boiling, about 10 minutes or until mixture thickens and coats the back of a spoon. Strain custard into large heatproof bowl set over large bowl of ice; discard pod. Cover surface of custard with plastic wrap; stand until cold.
- 4Pour custard into ice-cream maker, churn according to manufacturer's instructions (or follow instructions in notes). Spoon ice-cream into pudding basin; freeze about 1 hour or until firm. Using a spatula, thickly coat inside of basin with ice-cream; cover with foil, return to freezer.
- 5Meanwhile, in a medium saucepan: bring cream, milk and rind to the boil. Remove from heat, add chocolate; stir until smooth.
- 6Meanwhile, whisk egg yolks and sugar in small bowl until pale; gradually whisk into hot cream mixture. Stir over low heat, without boiling, about 10 minutes or until mixture thickens and coats the back of a spoon.
- 7Strain custard into large heatproof bowl set over bowl of ice. Cover surface with plastic wrap; stand until cold.
- 8Pour custard into ice-cream maker, churn according to manufacturer's instructions (or follow instructions in notes).
- 9Spoon ice-cream into large bowl, stir in sultanas, rum, cherries, peel and extra chocolate.
- 10Fill brown sugar ice-cream cavity with chocolate orange ice-cream; smooth surface. Cover with foil; freeze overnight.
- 11Chill serving platter in freezer. Turn pudding basin onto platter; cover basin with a hot, damp cloth. Gradually pull plastic to ease pudding onto platter; discard plastic.
If you don't have an ice-cream maker, pour custard mixture into shallow pan, cover with foil and freeze until almost set. Chop ice-cream roughly and beat in large bowl with electric mixer, or process, until smooth. Return to pan and freeze again, repeating process once more. Freeze about 1 hour, then allow to soften slightly; spoon ice-cream into pudding basin (or add additional ingredients) and follow the recipe. It's fine to use three 300ml cartons of pouring cream for this recipe, rather than buying an extra carton for the additional 35ml.
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