For weeks now, I've been plagued by Sainsburys adverts extolling the joys of mince pie ice cream. Being neither in the UK nor in possession of a machine that would enable ice cream to be shipped transatlantically, I've sat forlorn with thoughts of mince pie bits in cloud-like vanilla ice cream dancing in my head.
I caved tonight. I went to the shop, bought a large tub of vanilla ice cream, and proceeded to mash up two shopbought mince pies. I mixed these tiny foods-of-the-gods with the aforementioned frozen dessert to form the ultimate holiday pudding: the elusive mince pie ice cream. It tastes of alcohol and spice, is dappled with fruit and pie crust - in other words, perfect. A bit cold on a winter night, yes, but perfect.
I had made a batch of candied orange slices earlier in the week, perfect for adding a citrus sweetness to spicy mouthfuls of ice cream. The one benefit of making it all myself? It's probably twenty times better than Sainsburys', and comes free from obnoxious endorsements by Jamie Oliver.
*****
Mince Pie Ice Cream
1 pint tub vanilla ice cream
2 small mince pies, chopped into 1 cm pieces
1. Mix together. Enjoy.
Candied Oranges
1 orange, finely sliced into 1/2 cm thick slices
1 cup sugar, plus more for dusting
1/4 cup water
1. Bring your sugar and water to a boil, then reduce to a simmer. 2. Add in your orange slices and simmer on low for an hour. 3. Let cool in the syrup, then remove each slice and dust on both sides with sugar. 4. Leave to dry on a sheet of parchment for 24 hours.
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