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- Dish type
- Frozen desserts
- Ice cream
If like me you love mince pies then this is the recipe for you this xmas, combining homemade ice cream, and mince pies is a fantastic flavour sensation. You may have an excess of mince pies or are tired of eating them the same way, well I can assure you that if you create this it opens up plenty of options on how to enjoy the humble mince pie even more.
Northamptonshire, England, UK
13 people made this
- 330ml milk
- 250g granulated sugar
- 650ml double cream
- 2 teaspoons vanilla extract
- 2 teaspoons mixed spice
- 3-4 broken up mince pies
MethodPrep:20min ›Extra time:2hr freezing › Ready in:2hr20min
- Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, mixed spice cover and chill if time allows.
- Turn the ice cream maker on, pour the mixture into the freezer bowl and leave the ice cream to churn, 20-25 minutes.
- This will produce a soft ice cream. At this point add the broken up minced pies. If you would like a firm ice cream, put the ice cream in an air-tight container and place in the freezer for 2 hours.
The Cheats Way
A tub of vanilla ice cream
2 tsp mixed spice
3 mince pies or 4 it’s up to you, broken up into smallish pieces
How easy is this, just take the ice cream out the freezer and let it defrost until it is pliable, but not too defrosted, transfer to a nice big mixing bowl and mix in the mince pies and mixed spice.
Then you just transfer the mixture back into the ice cream tub and put back in the freezer for a few hours to harden up.
See it on my blog
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Mince Pie & Brandy Butter Ice Cream
Eat mince pies and brandy butter in a deliciously different way – in jolly nice spiced ice cream!
For the brandy butter
For the ice cream
- 250ml double cream
- 150ml whole or semi-skimmed milk
- 1 tsp Nielsen Massey vanilla bean paste or extract
- 70g light muscovado or soft brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 individual shortcrust pastry mince pies, chopped
- If using the Lakeland Digital Ice Cream Maker, make sure that you put the bowl into your freezer at least 12 hours in advance. At the same time, make the brandy butter by beating together the butter and sugar in a mixing bowl until light and creamy. Stir in the brandy. Put into an ice cube tray or small freezer-safe container and freeze until solid.
- To make the ice cream, mix together the double cream, milk, vanilla and sugar in a jug, allowing a few minutes for the sugar to dissolve. Stir in the ground cinnamon and nutmeg. Keep chilled until you are ready to make the ice cream.
- Set up your ice cream maker according to the manufacturer’s instructions. Turn on the power and set the timer for 20 minutes. While the machine is switched on with the paddle turning, pour the cream mixture into the bowl. At this point, roughly chop the mince pies and half the frozen brandy butter.
- When the churning is complete, remove the ice cream from the bowl with a plastic spatula and put it into a freezer-safe container, mixing in the chopped mince pies and chopped brandy butter. Transfer to your freezer to firm up.
- When ready to serve, scoop the ice cream into attractive glasses and finish off with tiny scoops of frozen brandy butter (try using a melon baller if you have one).
Tips: Use ½ tsp ground mixed spice instead of the cinnamon and nutmeg. You can use home-made or bought mince pies – just make sure that they are made with shortcrust pastry. Remember that the churning time for the ice cream is a guideline, as it depends on both the temperature of the ingredients and the room temperature – so if the mixture needs more churning, simply adjust the timer.
Lidl Launches Seven New Dessert Themed Mince Pies And It Includes A Mince Pie Ice Cream
It's mince pie season people! And Lidl has gone IN on making seven brand-new dessert themed mince pies. We've seen mince pie yoghurt and mince pie porridge, but what else can you do with a mince pie?
The festive range kicks off with some Gingerbread Mince Pies priced at just £2.29. Featuring hints of warming nutmeg and cinnamon, this is perfect for you lot looking for a simple spicy and sweet treat this Christmas. Lidl is also welcoming Salted Caramel and Black Forest Mince Pies, because who doesn't love a new flavour, eh?
If you want something bigger and better to show off this year, check out Lidl's Mince Pie Strudel, yep this baby is only £2.99 and would make the perfect Christmas dessert. On top of this, for just £2.29, Lidl is also selling Deluxe Florentine Festive Tarts. YUM.
And finally, how does a Mince Pie Ice Cream sound? We can confirm it's totally tasty, and you'll want a whole bowl of the stuff. Swirled through with mincemeat and shortcake crust pieces, a tub costs a reasonable £1.99. It might just get you in the festive spirit for Christmas.
This mince pie extravaganza is in store now, so you shoppers will have to be quick if you want to avoid missing out this Christmas!
But if you really REALLY want to impress this Christmas, then you should check out our recipe for a Mince Pie Tiramisu😲.
Mince pie ice cream cake
For the ice cream cake, whisk the condensed milk, custard, vanilla essence, lime zest and salt together. Fold in the whipped cream. Chop the mince pies into bite-size pieces and fold it into the mixture. Spoon the mixture into a 1.5L jelly mould. Freeze the mixture until firm, 4-6 hours. To get the ice cream cake out of the mould, quickly dip the base and sides of the mould in some hot water for a few seconds. This will loosen the ice cream cake and allow it to slip out easily when turned over.
To serve, make the chocolate sauce by melting the chocolate and coconut oil in a double boiler over low heat until smooth and melted.
Unmould the ice cream cake and pour the chocolate sauce on top. The sauce will harden once it is poured over the ice cream cake. Garnish with some mixed berries and serve with the rest on the side. Add some golden cake sprinkles and fresh mint.
TIP: For those who do not love mince pies, replace the mince pies with a cup of chopped madeira cake or caramel swiss roll.
Fruit Mince Pie Ice Cream
Start by breaking the mince pies into bite-size chunks, then pop them into a ziplock bag and place into the freezer to freeze until solid (this prevents them from going soggy).
Pour the condensed milk into a large mixing bowl then stir in the vanilla extract.
Whip the cream until stiff peaks form. Scoop one cup of cream into the condensed milk and fold in to incorporate. Add the remaining cream and gently fold in until smooth.
Line the loaf tin with wax paper (allowing extra to hang over the long sides of the tin, you will need to be able to fold over and cover the ice cream once the tin is filled).
Scatter in a few pieces of frozen mince pie inside the tin. Top with a third of the ice cream mixture, then add a few more pieces of mince pie. Repeat this process until you have used all of the pieces of mince pie and the ice cream mixture.
Fold over the wax paper and press it down into the mixture to prevent ice from forming on the top of the ice cream. Freeze the ice cream overnight.
Chocolate Dipped Cones
Dip the edges of the ice cream cones into melted chocolate and then arrange over the edge of a chopping board to allow to dry. Dust with a little edible gold glitter if desired (optional).
Scoop generous amounts of ice cream into your cones and serve immediately.
Top Tip for making Mince Pie Ice Cream
Use this method to make all kinds of ice cream. It's also a great way to use up leftover Christmas cake or pud.
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Mince Pie Ice Cream
Mince Pie Ice Cream, topped with pomegranate seeds, is a great treat to have when you are feeling festive, no matter what time of year it is. It’s also ideal for using up left over mince pies, if you’ve bought too many.
- 200ml full fat milk
- 135g granulated sugar
- 400ml double cream
- 1 tsp. vanilla essence
- 2 tsp. mixed spice
- 4 mince pies (approx. 200g), broken into pieces
- Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla essence and whisk, before adding the mixed spice and whisk until fully incorporated.
- Set up your ice cream maker.
- While the ice cream maker is running, pour the mixture into the freezer bowl. Churn for approximately 20 to 30 minutes, depending on your ice cream maker.
- Five minutes before the ice cream is ready, add the mince pie pieces to the ice cream, as the unit is churning. Continue to churn until your pieces are mixed through thoroughly.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer, for about 2 hours, before serving.
- Serve with pomegranate seeds scattered over the ice cream.
Hints / Tips: You can chill your ice cream mixture for up to 2 hours before churning. Otherwise ensure the milk and cream are well chilled.
- Take the ice cream out of the fridge for about 10 minutes until softened, but not melted. Stir in the fruit mince. Freeze until hard again.
- For the pastry, rub the butter into the flour until it resembles breadcrumbs. Mix through the sugar.
Make a well in the centre and mix in the egg and water until just combined. Shape into a flat disc. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C. Grease a standard 12-hole muffin tin. Roll the pastry out between 2 sheets of baking paper until 3mm thick (it needs to be wafer thin when baked). Cut 8 x 6.5cm rounds from the dough. Re-roll the offcuts. Line the bases of 8 of the prepared muffin cups with the pastry rounds. Fill each with scrunched baking paper and fill with baking weights, like grains. Bake for 15 minutes. Remove the paper and weights and bake for about 3-5 minutes until light golden. Cool.
- Remove the cold tart cases from the tins and top each with a scoop of the ice cream (try and shape it as round as possible). Keep in the freezer as you work with the rest.
- Heat the chocolate in the microwave for about 2 minutes, stirring every 30 seconds until melted. Cool to room temperature. Drizzle chocolate over the ice-cream balls and top with a cherry before the chocolate sets.
Note Short on time? This fruit mince ice cream is delicious on its own – just double the ice-cream recipe.
Drizzle a thin layer of chocolate on top to make cutting into it easier.
Use up left over mince pies in mince pie ice cream
My first suggestion is to use up left over mince pies by making this mince pie ice cream recipe. It’s a classic vanilla ice cream with the addition of crumbled left over mince pies and a dash of brandy if you please.
I have used a simple Kenwood ice cream maker with a freezable bowl. It was a gift a few years ago. Making around 750ml of ice cream per batch my Kenwood ice cream maker has served me very well. It’s definitely a gadget I use and I never understand people who say their ice cream makers rot at the back of cupboards unused and unloved. Making your own ice cream is very easy and very satisfying. I keep my freezable bowl in the freezer at all times so I’m as ready to go as I would be with a more expensive ice cream maker.
Adding brandy to this ice cream is not essential however a glug of booze does improve the scoop-ability of home made ice cream.
Mince pie ice cream
There’s no reason why pie can’t become ice cream too. We made mince pie ice cream with Christmas leftovers and ended up falling deeply for this magical combination of caky clusters in vanilla.
So, which of these gets you excited about making your own ice cream at home? Share your self engineered flavours with us. When it comes to ice cream, there should be no secrets.
Also if you prefer the fruity side of life, here’s a bunch more sorbet recipes to try.