Navigation

Recipes

To-Die-For Homemade Mincemeat Ice Cream

Share With Your Friends

The perfect accompaniment for Sticky Toffee Pudding or warm Mincemeat Tarts!

Homemade mincemeat ice cream is dreamy with steamy Mincemeat Tarts, above, and decadent with Sticky Toffee Pudding, below. The generous addition of Calvados makes it a great little treat straight up, as well! Mini-cone, please! Yes, even in the dead of the icy blue Canadian Winter at Christmas.

Make the vanilla ice cream, first. Plop it into the fridge and then whip up this easy-peasy little batch of aromatic appley mincemeat without the traditional suet or meat: raisins, sweet diced apples, lemon zest and juice, homemade apple juice, Calvados, (or homemade Pommette), sugar and cinnamon, nutmeg and cloves. Mmmm. There will definitely be Christmas in the air, and you will find yourself singing silly little Christmas ditties as you stir these ingredients into caramelized submission.

This year I was a little over zealous with the chopping of the nuts. They are actually better if a little bigger. Use a hammer with the nuts in a plastic bag, or an old fashioned knife. Do not chop them in a food processor.

What’s not to sing about? Family home for the holidays? Time with friends? Indulgent food and lots of compassionate sharing and giving. ‘Tis the season for it all!

I would say that this is pretty much cooked down, wouldn’t you? Nummy-num! And lovely and cold the next day, below, ready for the ice cream and a couple dozen miniature mincemeat tarts. Just scoop out the three cups needed for the ice cream and use the rest for the tarts. I find that, sadly, so few like them that two dozen is about all I can eat by myself. (double wink!)

The custard has also set overnight and is lovely and thick: ready for the ice cream maker!

When thicker than a milkshake, as above, add the ice-cold mincemeat. You might even stick it in the freezer for the twenty to thirty minutes the ice cream will take to get to this stage. Remove the cinnamon sticks and add the three cups into the bowl, if you have the 2 litre sized bowl, slowly, with the machine still on until completely combined. Continue to mix for 5 more minutes.

Above, it is extremely thick and cold and ready for the freezer. This batch is also ready for the freezer, below. Both consistencies work well. I find that covering a container with plastic wrap makes it easier for me to get the ice cream out of the container. Below, where you see the scooping photos, are the most authentic colours of this ice cream: warmly jeweled and fragrant with the flavours of the season!

Pa-rum-pa-pom-pom! There is nothing better to put into your drum! Happy Holidays, everyone!

green arrowPlease join ZIPLIST to create your own online recipe box: click SAVE on each of my recipes, under the photo, to add them.
If you like my recipe, rate is using the star system after you comment on the post: I like gold stars!
ZIPLIST as it is an excellent personal recipe resource many food blogs use.

About Valerie Lugonja

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home!

Join The Conversation!

  1. this was OUT of this world DELICIOUS! not to mention the sticky toffee pudding! a perfect christmas dessert!

  2. this was DELICIOUS and absolutely perfect with the sticky toffee pudding. the perfect christmas dessert!!

  3. I am so impressed with this mincemeat ice cream! I never would have thought of blending in all the traditional ingredients minus the meat/suet – and what a perfect accompaniment to mini mincemeat pies (by the way, nibbling on two dozen of those sounds just about perfect ;) ). This is a recipe I’d love to try in our Thermomix, as it hasn’t seen much use as of late (I know, terrible!).

    I hope you’re enjoying 2013 so far, Valerie! I look forward to your recipes in the new year :)

Please Speak Up!

*

Subscribe to A Canadian Foodie

Email *