Ice Cream Bombes

A little Christmas edition of my new web series Kitchen Hacks, three delicious recipes for Ice Cream Bombes and a tutorial on how to make them - I hope you enjoy!

Ice Cream Bombes

White Chocolate and Mixed Berry bombe:

Ingredients: (serves 8-10)

300g Madeira cake

1.5 Lt Vanilla ice cream (slightly softened)

Filling:

50g white choc (finely chopped)

175g frozen mixed berries

3 Tbsp. almanac/spiced rum/Kahlua (if desired)

To serve:

80g white chocolate (melted)

150g fresh berries of your choice

Method:

·         Take a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the cling wrap hangs over the edges so that you can use it to seal and compress the bombe before freezing.

·         Slice the Madeira cake into 1cm slices and press gently around the sides of the bowl to form a layer of cake, filling any gaps with leftover pieces of cake.

·         Spoon 2/3 of the ice cream into the bowl and create an even layer of ice cream over the cake slices, leaving a whole in the centre for the filling.

·         Pour in the mixed berries and chocolate and pour over the liqueur of your choice.

·         Seal the bombe with the remaining ice cream.

·         Pull over the layers of cling film to form a tight seal and press down gently with a board/plate to make sure it’s compact.

·         Freeze for at least 1 day before serving or for as long in advance as you’d like to make it.

·         Take the bombe out 20 minutes before serving to soften slightly.

·         To serve:

·         Place a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if it feels stuck, simply rub a warm, wet towel over the bowl until it loosens.)

·         Drizzle over the white chocolate and scatter over the berries.

·         Slice and serve.

Christmas pudding and brandy bombe:

Ingredients: (serves 8-10)

2Lt Vanilla ice cream (slightly softened)

200g cooked Christmas pudding/Christmas cake

60g pecan nuts (chopped)

3 tbsp. brandy (if desired)

100g ginger biscuits (crushed)

To serve:

100g Peanut brittle (broken into pieces)

Method:

·         Take a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the cling wrap hangs over the edges so that you can use it to seal and compress the bombe before freezing.

·         Spoon 2/3 of the ice cream into the bowl and create an even layer of ice cream around the sides of the bowl, leaving a whole in the centre for the filling.

·         Crumble the Christmas pudding into a separate bowl and add the chopped nuts, 30g ginger biscuits and brandy. Add ½ of remaining ice cream and fold through before spooning into the centre of the bombe.

·         Seal the bombe with the remaining ice cream.

·         Sprinkle over the remaining crushed ginger biscuits.

·         Pull over the layers of cling film to form a tight seal and press down gently with a board/plate to make sure it’s compact.

·         Freeze for at least 1 day before serving or for as long in advance as you’d like to make it.

·         Take the bombe out 20 minutes before serving to soften slightly.

·         To serve:

·         Place a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if it feels stuck, simply rub a warm, wet towel over the bowl until it loosens).

·         Break over the peanut brittle.

·         Slice and serve.

Chocolate Cherry Ice Cream Bombe

Ingredients:

2Lt chocolate ice cream (slightly softened)

300g pitted cherries in syrup (you want their weight to be 300g after you’ve drained them)

100g chocolate biscuits – Romany Creams or similar (crushed)

3 tbsp. cherry liqueur/chocolate vodka (if desired)

To serve:

80g dark chocolate (melted)

200g fresh cherries

Method:

·         Take a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the cling wrap hangs over the edges so that you can use it to seal and compress the bombe before freezing.

·         Spoon 2/3 of the ice cream into the bowl and create an even layer of ice cream around the sides of the bowl, leaving a whole in the centre for the filling.

·         Pour in the cherries, biscuits and liqueur and Seal the bombe with the remaining ice cream.

·         Pull over the layers of cling film to form a tight seal and press down gently with a board/plate to make sure it’s compact.

·         Freeze for at least 1 day before serving or for as long in advance as you’d like to make it.

·         Take the bombe out 20 minutes before serving to soften slightly.

·         To serve:

·         Place a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if it feels stuck, simply rub a warm, wet towel over the bowl until it loosens).

·         Drizzle over the dark chocolate and scatter over the fresh cherries.

·         Slice and serve.