Yuletide Ice Cream Bombe
I love this recipe. Its one of those wonderful ‘go to the freezer’ recipes which can be made quickly, frozen and kept for a special occasion during the festive season. My thoughts also are as the main ingredients of this recipe are what we term ‘festive’ (dried fruit mincemeat and nuts) why not serve this bombe as an alternative to the traditional Festive Figgy Pudding. I bet it becomes a family favourite.
For those of you who do prefer a traditional Festive Figgy Pudding then please check out the following recipe link Festive ‘figgy’ Pudding
Happy Holidays.
Ingredients
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Ice Cream Bombe
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1 litre good quality vanilla ice cream- commercially prepared
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2 tbsp mincemeat- commercially prepared or homemade
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125g sweet mixed nuts- finely chopped
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Decoration
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Burnt sugar caramel twists- 200g granulated sugar
Instructions
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Prepare ice cream bombe:
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01 Remove ice cream from freezer and allow to soften slightly before turning out into a large mixing bowl.
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02 Add sweet mincemeat and chopped nuts. Gently fold together.
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03 Pour into a clean 1 litre plastic pudding container. Cover and re-freeze.
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Make burnt sugar caramel shapes:
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04 Line a baking sheet with a silicon mat or non stick paper.
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05 Melt the sugar in a small pan, stirring until it has completely melted and turned a deep caramel color. Allow to cool slightly, then begin to pull your sugar decoration shapes.
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Decorative shapes:
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06 Dome - with the back of a ladle coated in a bit of vegetable oil, drizzle the caramel over the baking sheet, creating any shape you like. Trim any excess pieces and allow to cool before carefully removing.
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07 Circles- for a sugar disc, drizzle the caramel in a circular motion over the baking sheet, and allow to cool completely.
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08 Twists- for the spiral/twist make sure the caramel is slightly cooler and holding its shape. Twirl the sugar around a steel knife-sharpening blade to create tight spiral effect.
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To serve:
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09 Allow ice cream bombe to thaw slightly before turning out.
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10 Place on serving dish and decorate with caramelised sugar shapes.
Notes
This is such an easy dessert to make however; the tricky part is turning it out without it melting too much. My advice is to warm the container slightly with a warm towel or hands and once it looks like it is moving quickly turn out. If the bombe does melt too much, don’t panic; remove the excess and quickly refreeze still on its serving platter until firm to the touch.
