Need something big for that holiday dessert? Look no further than this festive ice-cream bombe! Bursting with flavour and celebratory cheer, it’s a surefire showstopper for pudding.
Festive ice-cream bombe
Ingredients
Basic custard ice cream
- 375ml (1½ cups) milk
- 375ml (1½ cups) single cream
- 1 vanilla pod, seeds scraped
- 110g (½ cup) castor sugar
- 6 egg yolks
Festive bombe
- 1 quantity basic custard ice cream or 1L good quality soft vanilla ice cream
- 10ml (2 tsp) ground mixed spice
- 300g store-bought Christmas pudding, cooked + crumbled
- 50g walnuts
- 100g ginger biscuits, roughly crushed
Instructions
For the custard ice cream, place the milk, cream, vanilla pod and seeds, and 55g (¼ cup) sugar in a saucepan over high heat, heating until the sugar has dissolved. Bring to a boil and remove from heat. Remove the vanilla pod from the custard and set aside for 5 minutes to cool slightly.
Whisk together the egg yolks and the remaining sugar in a bowl until pale and creamy. Gradually pour the milk mixture over the egg mixture, whisking continuously. Pour the mixture into a clean saucepan over medium heat and cook until the mixture coats the back of a wooden spoon, 5 – 7 minutes. Place the custard in a bowl and refrigerate until cooled completely.
Churn the custard in an ice-cream machine and when the custard ice cream has set, fold in the mixed spice, Christmas pudding crumble, walnuts and ginger biscuits.
If using store-bought ice cream, place in a bowl and stir in the spice, Christmas pudding crumble, walnuts and ginger biscuits.
Pour the mixture into a dome-shaped bowl lined with a 40cm x 40cm muslin cloth. Cover and freeze until ready to serve.
Notes
Cook's tip: Make individual servings by placing spoonfuls of pudding into smaller squares of muslin, moulding them into balls, placing them in muffin tray holes and putting the tray in the freezer.
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