Bring the milk and double cream to the boil in a saucepan.
In a bowl, whisk together the egg yolks and the sugar. Pour the milk and cream on to the eggs and sugar and stir until the sugar is dissolved. Return this mixture to the saucepan.
Over a low heat and stirring continuously, cook the ice cream mixture until it coats the back of a spoon. Make sure the mixture does not boil.
Pour through a fine sieve into a clean bowl and chill over a bowl of iced water.
Cook the Christmas pudding in a microwave or steamer according to the instructions. Once cooked, allow to cool. Once cool, crumble it into small pieces.
Churn the ice cream mixture in an ice cream maker until it is ready. Remove from the ice cream maker and mix in the crumbled Christmas pudding.
Freeze and serve when needed.
«Add a dash of good quality sherry to the mixture when churning for a gourmet finish.»