MILLIONAIRE'S ICE CREAM BOMBE
This spectacular Christmas showstopper is covered in crunchy Maltesers and makes for an enticing alternative pudding to end your festive feast
Provided by Cassie Best
Categories Dessert, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
- Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
- Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces - work quickly so the ice cream doesn't melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
- Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
- Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface - this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.
Nutrition Facts : Calories 648 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
ICE CREAM BOMBE
Steps:
- Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
- Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
- Yield: 1 1/2 quarts; 6 servings
CANDY CANE ICE CREAM BOMBE
I forgot I had this recipe and I thought I'd post it before Christmas. It is easy and good for any time of year. Can be made up to 1 month ahead of time! The chocolate sauce is optional and I usually don't add it but if you really like chocolate it does add to the already lovely presentation.
Provided by Munchkin Mama
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 2-qt. mold with nonstick coating.
- Spread softened mint chip ice cream in the mold and smooth the surface evenly. Freeze for 30 minutes.
- Spread about *half* of the vanilla ice cream over the mint chip layer. Freeze again for 30 minutes.
- Meanwhile, stir together the remaining vanilla ice cream and the crushed candy canes in a chilled mixing bowl; When the previous layer has had time to freeze, spread evenly over the vanilla ice cream layer.
- Cover and freeze several hours or up to 1 month.
- For the chocolate sauce: combine chocolate pieces, light cream of half & half, and sugar in a small saucepan. Cook and stir over low heat until melted and smooth. Increase the heat to medium and continue to cook until just boiling.
- Remove from heat; stir in liqueur or peppermint extract. Serve immediately or store in the refrigerator.
- To serve: wrap a hot towel around the mold for several seconds. Place a serving plate upside down over the mold. Carefully invert and remove mold. Serve at once with warm or cooled chocolate sauce.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9.8, Cholesterol 45.8, Sodium 74.3, Carbohydrate 32.6, Fiber 1.4, Sugar 28.9, Protein 3.9
ICE CREAM BOMBE
Use any flavors you wish in this layered ice cream mold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place a 7 1/2-cup capacity mold and one medium mixing bowl into freezer. Transfer all sorbets and ice cream from freezer to refrigerator until slightly soft, about 1 hour.
- Place black-currant sorbet into chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Using a rubber spatula, coat the sides of mold with sorbet, making about a 1-inch-thick layer. Return mold and clean mixing bowl to freezer for 30 minutes.
- Place raspberry sorbet in chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Pack raspberry sorbet over black currant, about 3/4-inch thick. Return mold and clean mixing bowl to freezer for 30 minutes.
- Place vanilla ice cream in chilled mixing bowl. Stir until spreadable. Remove mold from freezer. Fill remaining space with vanilla ice cream. Using a rubber spatula, smooth ice cream.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the mold, and serve immediately, garnished with fresh berries.
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- Line a 1.2-litre pudding basin with a double layer of plastic wrap, leaving plenty overhanging. Put biscuits in a food processor and process until fine crumbs form.
- Soften chocolate ice-cream for 10 minutes at room temperature. Remove pudding basin from freezer and spoon in ice-cream, packing it firmly into base of basin.
- Soften caramel ice-cream for 10 minutes at room temperature. Meanwhile, tip 75g Maltesers into a bowl and lightly crush with the end of a rolling pin, leaving some chunky bits.
- Put cream in a small saucepan over a medium heat and cook for 2 minutes or until just about to boil. Put chocolate in a large bowl and pour over cream.
- Remove basin from freezer, invert onto a plate and remove basin and plastic wrap. Spread half the chocolate ganache all over pudding and quickly stick remaining Maltesers all over surface to cover, starting around the bottom and working up in layers.
- Remove bombe from freezer 10 minutes before serving. Serve dusted with icing sugar and top with holly sprig, if desired.
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