Mince Pie Ice Cream
Serves 12, You will need:
340g egg yolks
150g castor sugar
Place the above ingredients in a stainless steel mixing bowl over a small pot of boiling water and whisk until the eggs are cooked (temperature of the eggs needs to reach 66C)…this will take 4-5 minutes of whisking and the egg mixture should be pale and hold a line on a spatula.
Juice & zest of 1 orange
2 tablespoons brandy
2 gelatine leaves
Soak the gelatine leaves in cold water for 10 minutes until soft and jelly-like. In a small pot, warm the mince meat, orange juice, zest & brandy to just below boiling point. Remove the gelatine from the water and squeeze to remove excess water. Place in the pot of mince meat and stir well for 2-3 minutes so that it dissolves evenly.
Using a spatula, fold this mixture to the cooked egg mix.
Lastly, fold in 500ml of softly whipped cream. Once this is done place in the fridge for 3 periods of 30 minutes, folding after each period. The reason for this is that the gelatin will start working and will set the mix as time goes on. Doing this will stop the heavy pieces of mincemeat from falling to the bottom in turn creating a more even mix.
Place in a container , cover with clingfilm and freeze.