Tutti frutti ice cream bombe - recipe
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Prepare
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Serves
8 -
Skill
Easy
Ingredients
For the ice cream
- 500 ml Milk (whole)
- 2 tbsp Honey runny
- 6 Egg yolk(s) (free range)
- 100 g Unrefined golden caster sugar
- 25 g Almonds (blanched)
- 25 g Hazelnuts
- 100 g Glace cherries halved
- 100 g Mixed peel
- 55 g Papaya(s) dried, chopped
- 55 g Mango (dried) chopped
- 1 tbsp Cointreau
- 250 g Mascarpone cheese
For the sauce
- 100 g Dark chocolate chopped
- 150 ml Double cream
- 55 g Butter (unsalted)
- 125 g Unrefined light muscovado sugar
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1
First make the custard by placing the milk and honey in a heavy-based saucepan and slowly bring to the boil.
For this step you'll need:
- 500ml Milk (whole)
- 2 tbsp Honey runny
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2
Meanwhile, using an electric whisk, whisk the egg yolks and caster sugar together until pale and creamy, which should take about 2-3 minutes.
For this step you'll need:
- 6 Egg yolk(s) (free range)
- 100g Unrefined golden caster sugar
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3
Gradually pour the hot milk over the egg mixture, whisking all the time, Then return to the pan and, over a low heat, cook gently. Whisk constantly, for about 5-8 minutes, until it thickens slightly. Do not allow to boil. Once it is thick enough to coat the back of a wooden spoon, remove and place in a basin of cold water. Stir occasionally until cold.
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4
Then, toast the nuts by placing under a hot grill until golden brown. Watch carefully, so they do not burn.
For this step you'll need:
- 25g Almonds (blanched)
- 25g Hazelnuts
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5
Place the glace cherries and dried fruits in a bowl, cover with the Cointreau and stir.
For this step you'll need:
- 100g Glace cherries halved
- 55g Papaya(s) dried, chopped
- 55g Mango (dried) chopped
- 1 tbsp Cointreau
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6
Once the custard is cold, whisk in the mascarpone, using electric beaters, until smooth. Stir in the nuts and fruit then, once well combined, tip into a 1 litre pudding basin. Cover with cling film and place in a freezer – preferably on ‘fast freeze’ for at least 6 hours.
For this step you'll need:
- 250g Mascarpone cheese
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7
To serve, dip the basin briefly into hot water and invert onto a serving dish. If it is freshly made, it can be served at once; otherwise leave in the refrigerator for at least 30 minutes to soften up a little.
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8
For the sauce place everything in a saucepan and slowly bring to the boil, then bubble away for 4 – 5 minutes, stirring constantly, until thick and glossy. Serve hot with the bombe.
For this step you'll need:
- 100g Dark chocolate chopped
- 150ml Double cream
- 55g Butter (unsalted)
- 125g Unrefined light muscovado sugar