Leftover Christmas Pudding Ice Cream

Ingredients

• 4 eggs, separated
• 4 ounces caster sugar (fine sugar)
• 4-6 ounces left-over christmas plum pudding (more if you prefer)
• 2-3 tablespoons rum (brandy or orange liquer)
• 300 ml double cream

Directions

1. 1

   Whisk the egg yolks with the sugar until thick and pale.

2. 2

   Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.

3. 3

   Add the rum and mix.

4. 4

   Whip the cream until soft peaks and fold into the mixture.

5. 5

   Whip the egg whites, stiffly, and fold into the mixture.

6. 6

   Transfer to a container and freeze for several hours until set.

7. 7

   This ice cream does not require beating during freezing.