Grana Padano PDO's Ice Cream Christmas Pudding

To make the custard

1. Combine the cream and milk in a small saucepan and heat on medium heat until it has reached boiling temperature. 
2. Meanwhile, add the egg yolks and sugar to a bowl and using an electric whisk, beat until totally combined. Once the cream is boiled add it to the bowl gradually, a slow steady stream is best. Mix thoroughly with the whisk, while adding the liquid. 
3. Once fully combined, pour it back into the saucepan and heat on medium to low heat. Use a spatula to mix gently until the custard thickens. Set aside to cool down.

To make the Grana Padano infused cream

1. Combine the milk and cream together in a small saucepan and heat gently until it has started to bubble up, but do not let it boil. 
2. Add the grated Grana Padano and sugar. Mix thoroughly until melted and smooth.
3. Turn off the heat and set aside to cool down.
4.  Once both the custard and cream have cooled, prepare a large bowl with the double cream and whip until stiff. Add the custard and Grana Padano cream and mix thoroughly. Crumble the Christmas pudding into small pieces and set aside in a bowl.
5. If you have an ice cream machine, churn the mixture following the instructions.
6. Prepare a pudding basin (around 700ml capacity). Apply a very small amount of oil around the basin and line with cling film (this makes de-moulding easier). Put the basin into the freezer.
7. When the ice cream is ready, mix in the Christmas pudding and transfer into the cold basin. Put it back into the freezer and chill for 2-3 hours minimum, or until set. 
8. When serving, remove the cling film and use a spatula to smooth out the surface of the pudding.
9. Decorate with frozen cranberries and bay leaves. Serve immediately.