Mincemeat Ice Cream

DessertServes 2

Still craving those festive flavours?  This Mincemeat Ice Cream recipe from the team at Masham based Rosebud Preserves offers a sweet treat to curb your post-Christmas cravings. Using their Almond and Orange Mincemeat to create a simple dessert with a delicious kick of brandy, it’s the perfect evening indulgence during the January lull. For more recipe inspiration visit www.rosebudpreserves.co.uk

Ingredients

1 x 340g jar Rosebud Preserves Almond and Orange Mincemeat

600ml double cream

1 x 397g condensed milk (or condensed coconut milk)

4 tbsp brandy

1 vanilla pod

Method

  1. Pour the double cream into a large bowl and whip to create soft peaks.
  2. Stir in the condensed milk, the brandy and only the seeds from the vanilla pod, until the mixture is smooth.
  3. Add the mincemeat and gently fold in.
  4. Transfer the ice cream into an airtight container and freeze for at least 6 hours or preferably overnight.
  5. Enjoy as an evening treat with a crystallised ginger biscuit and an espresso.