Christmas Pudding Ice-cream

Ingredients:

75g Leftover Christmas Pudding
4 eggs (separated)
50g castor sugar
300ml Whipping cream

Method:

Break up Christmas Pudding finely Whisk the egg yolks in a small bowl until well blended.

In another larger bowl, whisk the egg whites until stiff  Then whisk in the castor sugar a teaspoon at a time.

Whisk the cream until it forms soft peaks.

Fold the cream into the meringue mixture with the yolks and pudding mixture.
Turn into a 1.5ltr (2.5pt) rigid container.

To freeze: cover, label and freeze.

To serve: thaw at room temperature for 5 minutes, then serve with brand/whiskey cream.

Serves 4-5