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