Mince Pie Gelato – A Festive First Attempt
Every Christmas I like to push myself to try something new in the kitchen. This year it was gelato(2024). I’ll be honest, I’d never made it before, but sometimes the best bakes come from giving things a go. I wanted to capture the flavours of mince pies in something cold, creamy, and refreshing, and the result was this spiced, indulgent gelato. It might not be a traditional Italian gelato, but it tasted really good and brought all the festive flavours together in a new way.
If you’ve never made ice cream or gelato at home before, this is a great place to start. You don’t need any fancy tricks, just a few pantry staples, your favourite mince pies, and an ice cream maker.
Ingredients
4 egg yolks
120g caster sugar
360ml full-cream milk
260ml heavy cream
2 tsp ground cinnamon
2 tbsp mincemeat
4 mince pies
Method
In a large bowl, whisk the egg yolks, sugar, and cinnamon together until pale and fluffy.
In a saucepan, gently heat the milk and cream until steaming but not boiling.
Gradually pour the hot milk mixture over the whisked eggs, whisking constantly to prevent scrambling.
Return the mixture to the pan and cook on low heat, stirring, until it thickens slightly and coats the back of a spoon.
Transfer to a bowl, cover, and chill in the fridge overnight.
The next day, churn the custard in an ice cream or gelato maker for about 10 minutes.
Add 2 tablespoons of mincemeat and crumble in 2 mince pies. Continue churning for another 5 minutes.
Transfer the gelato to a freezer-safe container. Crumble the remaining mince pies over the top before freezing until firm.
Scoop and serve as your new Christmas favourite.
Elliot’s Tips
Custard base is key: Take your time with the egg yolks and hot milk — if you cook too quickly, you’ll end up with scrambled eggs. Low and slow is best.
Flavour booster: A splash of brandy or rum stirred in after chilling would give even more festive depth.
No ice cream maker? Pour the chilled custard into a tub and freeze, stirring with a fork every 30 minutes for the first 3 hours to break up ice crystals. It won’t be quite as creamy, but it still works.
Make ahead: This keeps in the freezer for up to 2 weeks, so it’s perfect to prepare before Christmas Day.
Texture trick: Fold in some extra crumbled mince pies just before serving for added crunch.