Almond & Christmas pudding ice cream

Ingredients:

For about 500ml

• 100 cognac Christmas pudding – Leftover
• 100g Brown sugar
• 300ml whole milk
• 100 ground almond – 70p
• Almond flakes for topping

Total spend: 70p

Method:

Leave the Christmas pudding at room temperature so it won’t be hard to mash.

Add the sugar to the milk and stir until there is granules left. Pour the sugar/milk mix in the blender with the mashed Christmas pudding and blend until smooth. Now add the ground almonds and blend again… the smoother the better.

Once you are satisfied with the smoothness of the ice-cream mix, pour it in a bowl with a lid and place it in the freezer for 3 hours.

Bring the bowl out of the freezer 10 minutes before scooping.

Enjoy.