No Churn Spiced Mince Pie Ice Cream with Rum Caramel

 A swirl of winter’s warmth in every bite,

mince pie ice cream, creamy and bright.

Hints of spice and holiday cheer,

wrapped in the magic of the year’s end near.

A frozen taste of Christmas night.

The most simple and delicious festive dessert, a bowl of this in front of a log fire after a hearty festive meal is the perfect way to end the day.

You can watch the festive video here 

Why not go crazy this year and mix up your festive showstopper dessert with this beauty. It ticks all the boxes, delivers in both flavour and texture in abounds and will save you hours in the kitchen, giving you more time to kick back, chat and relax…

But what can be better than sitting under a blanket, watching a festive movie, with the entire tin of this and a spoon, movie nights just got infinitely better!

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Yield: 8-10

Author: Suze Morrison

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No Churn Spiced Mince Pie Ice Cream with Rum Caramel

Prep time: 20 MinTotal time: 20 Min

A swirl of winter’s warmth in every bite,mince pie ice cream, creamy and bright.Hints of spice and holiday cheer,wrapped in the magic of the year’s end near.A frozen taste of Christmas night.

Ingredients

For the Ice Cream

• 250g Mascarpone
• 1 Vanilla Bean, seeds scraped
• 397g Condensed Milk
• 2tbsp Spiced Rum
• 1tsp Ground Cinnamon
• Small Pinch Salt
• 500ml Double Cream
• 8 Mince Pies, crumbled
• 50g Plump Raisins

For the Rum Caramel Swirl

• 75g Unsalted Butter
• 120g Light Muscovado Sugar
• 80ml Double Cream
• 2tbsp Spiced Rum
• ½ tsp Vanilla Extract
• Small Pinch Sea salt Flakes

Instructions

1. Begin with the caramel. Melt the butter in a small saucepan over a medium heat. Add the brown sugar and cream and cook, stirring until the mixture comes to a boil. Once boiling, remove the pan from the heat, stir in the vanilla, rum and salt until combined.
2. Decant into a cool bowl and set aside to cool to room temperature.
3. For the ice cream. Add the mascarpone, vanilla seeds, condensed milk, rum and cinnamon to a Kenwood Titanium Stand Mixer and beat using the paddle attachment until smooth. Transfer to a bowl and add the crem to the mixing bowl, swap the paddle for the whisk attachment and whisk the cream to soft peaks.
4. Fold the mince pie pieces and raisins through the cheese mixture, followed by the cream. Finally, pour over 150-200g of your cooled caramel and leave without stirring through.
5. Take large spoonful’s of the mixture and place in a freezer proof container, this action should be enough to swirl through the caramel without making it homogenous.
6. Freeze overnight. Stand the ice cream at room temperature for 10 minutes before serving in large scoops for Santa…

https://gourmetglow.co.uk/recipes/no-churn-spiced-mince-pie-ice-cream

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