If you read my Christmas cake post you’ll know that I ended up with a rather more crumbly cake than I anticipated and I was looking for ideas as to what to do with it. One of the suggestions was ice cream, which I thought sounded pretty amazing! I don’t have an ice cream maker but a bit of googling revealed that I could just mix it up with pre-made ice cream and I’m guessing the flavors will infuse over time. In a few weeks we’ll find out but it tastes pretty great anyway!
Since it’s important the ice cream doesn’t lose its texture in the process, I’d suggest a few preparations if you want to make this yourself. Firstly, try to work on a cool day or in a cool kitchen and put your mixing bowl and your storage container in the freezer for at least an hour before you start. Also, get everything ready and on-hand before you take the ice cream out of the freezer. I didn’t measure the exact proportions but you can see in the picture I had 1 pint tub of vanilla bean ice cream and a handful of Christmas cake crumbs. I also added some chopped crystalized ginger for a little extra zing.
Spoon the ice cream from the tub to your mixing bowl. Doing it in chunks will allow you to easily mix in the cake and ginger before the ice cream melts. Work as quickly as you can and don’t worry about mixing too thoroughly. As soon as its pretty well mixed, stick it straight back in the freezer and leave it for a few hours to makes sure it’s completely frozen again before serving. A little drizzle of that caramel sauce wouldn’t go amiss when serving it up!