Mincemeat Ice Cream is a traditional British recipe for a classic home-made ice cream with mincemeat churned into the cream, condensed milk and alcohol base. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Ice Cream.
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I’ve been making Christmas pudding ice cream for decades now and it was something that really came into its own in South Africa. But, for some reason, I never thought of using left-over mincemeat to make ice cream. Part of the reason, I suppose, was the suet in the traditional mincemeat that I tend to make. Of course, you could use butter-based mincemeat or mincemeat without suet or butter. Then I realised that all you have to do is spoon your mincemeat into a baking dish, pop it in an oven pre-heated to 160C and bake for 20 minutes. Allow to cool and then it’s ready for making ice cream. Problem solved and mincemeat ice cream made a reality. As extra alcohol is added, ice crystals never really form in this ice cream, which makes this a truly simple no-churn recipe… simples! You can substitute the double (heavy) cream with coconut milk, which needs to be at least 65% coconut extract.
If using mincemeat containing suet (whether vegetarian or animal based) spoon into a baking dish, pop it in an oven pre-heated to 160C and bake for 20 minutes then set aside until completely cooled.
Turn your mincemeat into a small bowl and mix with the 60ml extra alcohol then set aside.
In a large bowl, whisk together the cream and the vanilla paste until thick enough to form soft peaks. Add the chilled condensed milk and whisk until evenly combined and thick.
Finally add the mincemeat mix and fold through lightly and evenly.
Transfer to a freezer-safe, airtight container and freeze for at least 6 hours and preferably overnight.
