No-churn Christmas pudding ice cream

In my opinion, the best thing about Christmas pudding is turning it into ice cream! This is a really easy way to do that without an ice cream machine or the faff of making your own egg custard (although if you want to do that, here's how I used to do it - before discovering this no-churn method!). The whole point is to be able to whip it up in 5 minutes and forget about it until the next day.

Ingredients

• 500ml double cream
• 397g tin condensed milk
• 3 tbsp spiced rum
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• Pinch of ground cloves
• Pinch of salt
• 300g Christmas pudding, steamed, cooled and crumbled

Method

1. With an electric whisk, beat together the cream, condensed milk, rum, spices and salt, until it holds peaks.
2. Add the Christmas pudding and fold it in until evenly distributed. 
3. Tip into a 900g loaf tin or container and freeze for at least 5 hours, or overnight.
4. Before serving, remove from the freezer for 5 minutes, then scoop and serve.