Pear & Ginger Mince-Pie Ice-cream {Recipe}

Last year I had loads of mincemeat left over after we made mince pies and I was still experimenting with different flavours of ice-cream after we purchased an ice-cream machine last summer so of course I had to try a mince pie flavour!

You will need an ice-cream machine for this recipe (or you can adapt it if you don't have one). We purchased an ice-cream maker during lockdown in 2020 and love the one we have, you don't have to pre-freeze the bowl, you just switch it on when you're ready to make ice-cream. Ours is the professional Cuisinart ICE100BCU (affiliate link) and it's brilliant! It's quick but is bulky (and noisy) so we keep ours in the utility room out of the way.

I had planned to include some pieces of baked pastry in this ice-cream but after trying it as follows and loving it, I just left it as is - simple and easy, yet DELICIOUS!

Ingredients:

For the Base:

100g granulated sugar

2 tbsp dried skimmed milk powder

1/4 tsp xanthan gum (find this in the baking aisle of big supermarkets or health food stores)

2 tbsp corn syrup

275ml full fat milk

300ml double cream

For the Flavour:

1-2 tbsp homemade pear & ginger mincemeat (see here for easy & delicious recipe)

Method:

Combine the sugar, milk powder and xanthan gum in a bowl, mix well.

Mix the corn syrup and milk in a pan, add the dry ingredients to the pan and whisk until well mixed. Place over a low-medium heat and stir occasionally, keeping under a simmer until all the sugar has melted.

Remove from the heat and whisk in the double cream. Pour into a container and place in the fridge for 1 hour (keeps for up to 1 week).

Pour the base mixture into your ice-cream maker and switch on for 45 minutes. Stir in the mincemeat and spoon into your container to keep in the freezer.

Serve with a gingerbread man or keep it simple and devour!

Do let me know if you try it! :D