Want to know the best thing you can possibly do with mincemeat, after making mince pies, of course? Use it to make mincemeat pie ice cream! Seriously - all you need is my basic vanilla bean ice cream recipe, an ice cream maker (I've got this Kenwood Ice Cream Maker) and some leftover mincemeat or mince pies and you're good to go. If you hate throwing away perfectly good food and need ways of using up mince pies of mincemeat, then you're going to love this recipe.
When I started out making this dessert, I was planning on going for a Christmas pudding ice cream. And just as I was taking it from the shelf in the supermarket and putting it into my basket, I suddenly remembered - none of us here actually like Christmas pudding. I think I'd gotten so carried away with the festive season and wanted to make as many seasonal treats as possible that my brain thought this little bit of information useless.
But although none of us like Christmas puddings, My Official Treat Taster and his mother (who is going to be staying with us this Christmas - ARGH!) both absolutely adore mince pies, so I grabbed a jar of mincemeat instead. Yes - I know. I love making stuff from scratch and you can totally make your own mincemeat, but the stuff in the jar is just so delicious, affordable and handy that I really see no need to make my own.
So after whipping up a batch of my basic vanilla bean ice cream custard and leaving it to chill overnight, all I did was pour it into my ice cream maker and scoop about ⅓ of a jar of mincemeat into ice cream maker, too. After 30 minutes or so churning, I had fruit mince pie ice cream - success! Now, I don't really like mince pies. I'm not a fan of raisins, currants, brandy or pastry - pretty much everything that goes into a mince pie. But even I like this mince pie flavoured ice cream! I think it's got something to do with all the mincemeat being evenly dispersed in teeny tiny pieces in this mincemeat ice cream, instead of in one solid chunk like you get in mince pies.
I've made this mince pie ice cream recipe before Christmas, because I'm planning on serving it up for Christmas Eve dessert. In the Pink Recipe Box household it's tradition to have a great big lavish buffet on Christmas Eve and My Official Treat Taster insisted on having a 'light' dessert. Apparently, a thick, rich ice cream made of cream, sugar and egg yolks, studded with even richer mincemeat is 'light' in his eyes.
- 1 cup heavy cream
- ½ cup semi-skimmed milk
- ¼ cup white sugar
- 3 egg yolks
- 1 vanilla bean
- ⅓ pieces jar mince meat or 3 mince pies chopped into small
- Heat the cream and milk in a small saucepan over a medium-high heat until the mix starts boil and bubble up.
- Meanwhile, beat the sugar and the egg yolks together in a small bowl until light in colour and thick in texture.
- When the cream and milk mixture starts to boil, immediately remove the saucepan from the heat and pour over the egg yolk and sugar mixture, whisking all the time to ensure you don't accidentally make scrambled eggs.
- Pour the new mixture back into the original saucepan and cook over a medium heat for around 30 minutes, or until it thickly coats the back of a spoon. Stir the mixture regularly to ensure it doesn't stick to the bottom of the pan.
- When thick, slice the vanilla bean in half and use a sharp knife to scrape the tiny black seeds out of the vanilla bean and into the custard mix in the saucepan.
- Pour the custard mix into a plastic container and leave to cool to room temperature.
- Place the ice cream custard in the fridge over night or for at least 12 hours to chill.
- The next day, place the ice cream custard in your ice cream machine and churn according to your machine's instructions.
- Add in ½ tablespoon-size dollops of mincemeat or small chunks of mince pie into the ice cream machine with the custard and leave to churn until you've got ice cream.
- Eat the ice cream straight away (yum!) or place into a sealed container and store in the fridge.
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