Name: Festive ice-cream bombe
Yield: 6 – 8
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

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.

Print Recipe

Festive ice-cream bombe

Serves: 6 – 8

Cooking Time: 45 mins + chilling + freezing (if making your own ice cream); just 15 mins if store-bought

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.