RECIPE: Christmas ice cream

Merry Christmas to all my culinary friends.

I tried this with my own mix of ingredients to suit our family’s tastes. The great thing about this recipe is you can add your favourite fruits, sweets or savouries. It’s quick and easy to put together and enjoyed by all around the Christmas table.


100 g sultanas

100 g raisins

50 g glace cherries

100 ml dark rum

5 egg yolks

6 tablespoons golden syrup

1 tablespoon honey

1 tablespoon vanilla extract

600 ml thickened cream

150 g diced rich fruit cake

Lindt sumptuous orange dark chocolate or other to top



Soak the fruit overnight in the rum.

Line a baking loaf tin with cling film.

In a mixer place the egg yolks, golden syrup, honey and vanilla essence.

Whip until thickened and ribbon-like (about 5 mins).

Add cream and whip until looks like whipped cream (about 2 mins).

Fold in the cake pieces and fruit, and pour into cake tin.

Envelop with the cling film and place into the freezer for a minimum of an hour.


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Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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