Ice cream bombe

Name: Ice cream bombe
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 serving sunflower oil, for greasing; 500 milliliters vanilla ice cream; 140 grams fruitcake or leftover Christmas pudding; 1 teaspoon mixed spice; 6 Tbsps dark rum; 100 grams raisin; 300 grams caramel or toffee sauce

Ice cream bombe takes roughly 20 minutes from beginning to end. This gluten free and dairy free recipe serves 8. One portion of this dish contains around 3g of protein, 21g of fat, and a total of 435 calories. It will be a hit at your Summer event. Head to the store and pick up raisin, spice, toffee sauce, and a few other things to make it today.

Instructions

Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.

Ingredients you will need

Sunflower Oil

Mixed Spice

Ice Cream

Raisins

Rum

Equipment you will use

Immersion Blender

Food Processor

Bowl

Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.

Ingredients you will need

Ice Cream

Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film.

Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (its still lovely cold).

Ingredients you will need

Caramel Sauce

Rum

Serve with the Ice cream bombe.

Ingredients you will need

Ice Cream

Equipment

Immersion Blender

Food Processor

Bowl

Ingredients

Servings:

1serving

sunflower oil, for greasing 500milliliters

vanilla ice cream 140grams

fruitcake or leftover Christmas pudding 1teaspoon

mixed spice 6Tbsps

dark rum 100grams

raisin 300grams

caramel or toffee sauce

Recommended wine: Cream Sherry, Moscato Dasti, Port

Vanillan Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.