I love champagne, there I’ve said it.
Maybe it’s clichéd, lady in her mid 30’s loving champagne, but it’s quite hard to find a bad champagne. Don’t get me wrong there are some average ones out there, but hardly any I’d class as bad. Plus it’s so celebratory drinking it. Perfect for so many occasions, catching up with friends, tick, enjoying pre dinner drinks, tick, Christmas day drinks, tick.
Last year before Christmas I became obsessed with the idea of making champagne ice cream. I had it in my head would go well with Christmas pudding. So after a fair few attempts (some ending in scrambled eggs) I made a good batch, taste tested it on my work colleagues, then made some for Christmas day, where I served it up with the Christmas pudding and……..
It went amazingly well with Christmas pudding.
There’s just one thing about the champagne ice cream, it requires 1/2 cup of champagne, this leaves an awful lot of a bottle left over. I’m sure like me you don’t want to waste it, so enjoy the rest of the champagne whilst the ice cream is chilling.
Champagne Ice Cream – adapted from Gourmet Traveller
1/12 cups cream
1/2 cup champagne (like most things related to cooking and wine, don’t use anything too cheap and nasty)
4 egg yolks
1/2 cup sugar
Combine cream and champagne in a sauce pan and just being to boil.
Meanwhile whisk egg yolks and sugar in bowl sitting over simmering water, whisk until pale and creamy.
Add eggs and sugar mixture to cream and champagne mixture. Whisk to combine. Heat over a medium heat, stirring with spoon, unlit thickened and coating back of spoon. Be careful with this as if you take it too far, it will scramble the eggs in the mixture.
one thickened put into bowl (not glass or ceramic) and put bowl into cold water and stir for a couple of minutes (you want to cool it down and prevent further cooking).
Once mixture is no longer hot, pop into fridge until cold. then churn in ice cream maker, if you don’t have an ice cream maker, that’s ok just beat it with beater, op in freezer 30 min, then beat again, repeat 3-4 times. Freeze until fully frozen.
Serve with Christmas pudding, Enjoy.
Part of the Sweet Adventure Blog Hop Sweets For Santa Hosted by the Hungry Australian
|375 ml (1½ cups)||pouring cream|
|125 ml (½ cup)||Champagne|
|110 gm (½ cup)||caster sugar|