Ingredients
Ice Cream
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1 x 395g can sweetened condensed milk
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600ml thickened cream
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1 tsp Queen Vanilla Bean Paste
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1 cup (200g) glacé cherries (chopped)
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1 cup (90g) desiccated coconut)
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1 cup (200g) dried apricots (chopped)
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3/4 cup pistachios (slivered)
Base
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2 cups puffed rice
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180g white chocolate
To serve
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150g dark chocolate
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1 tbsp vegetable oil
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Extra Glacé Cherries, dried apricots, and slivered pistachios to decorate
Method - Ice Cream
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1
Line a pudding bowl (or dolly varden tin) with plastic wrap, extending the wrap out over the edges of the bowl.
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2
Using a stand mixer (or electric beaters), whip condensed milk, cream, and vanilla until thick and stiff.
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3
Using a spoon, gently incorporate cherries, coconut, apricots, and pistachios. Spoon ice cream pudding mixture into prepared pudding bowl.
Method - Base
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1
Place white chocolate in a microwave-safe bowl. Melt in microwave in 30 second bursts, mixing between each burst, until completely melted. Add puffed rice to melted chocolate and stir well until combined. Top the ice cream mixture evenly with the white chocolate crackle.
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2
Fold the extra plastic wrap over the top of the chocolate crackle, covering completely. Place pudding in freezer for a minimum of 8 hours (preferably overnight) until solid.
Method - To serve
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1
Once frozen, turn out pudding from pudding bowl and gently remove plastic wrap. Decorate pudding as desired. Store in freezer until ready to serve.
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2
Melt dark chocolate and vegetable oil together in the microwave in short bursts, then transfer to a squeeze bottle and drizzle over the top of the ice cream pudding.
Decorate with extra glacé cherries, dried apricots, and slivered pistachios.
Pudding can be covered in plastic wrap and stored in freezer for 2-3 months.
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