Christmas ice cream bombe
This is a great way to finish up Christmas cake or as an alternative to Christmas pudding - and you can even make it the night before
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Prep time: 10 mins
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Cooking time: 10 mins
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Makes: 6
Ingredients
Rinse redcurrants on the stalk under the tap and gently shake off the excess. Dust the berries in caster sugar for a frosted effect.
- 284ml carton double cream
- 200ml carton crème fraîche
- 200ml (7fl oz) milk
- 4 egg yolks
- 125g (5oz) caster sugar
- 350g (12oz) ready-made or leftover Christmas cake
- Redcurrants, for decoration
Method
- Place the cream, crème fraîche and milk into a small saucepan and bring gently to a simmer.
- Whisk the eggs and sugar together. Pour the hot cream mixture onto the eggs and beat together to make a custard.
- Pour the custard back into the pan and continue heating gently, stirring continuously until the mixture has thickened (enough to coat the back of a spoon).
- Pour the ice cream mixture into a shallow container and freeze for 1 hour.
- Stir the mixture, beating in any ice crystals. Crumble the cake into the mixture and pour into 6 small pudding moulds or ramekins. Freeze until solid (about 4-6 hours).
- Dip each mould into hot water for a few seconds before turning out.
Top tip: Rinse redcurrants on the stalk under the tap and gently shake off the excess. Dust the berries in caster sugar for a frosted effect.www.tasteandsmile.co.uk
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Fiona O'Reilley, posted 5 months ago
Our puppy has eaten the recipe for the Christmas Pudding and ice cream sundae which was shown on the TV on 24.12.09 and I can't seem to get it back up on the internet. Can you help?
