Winter Ice Cream Bombe Dessert

Do you eat ice cream in winter? Often when it is cold outside we look for warming hearty meals to fill us up and ice cream may not be something we think about. A little while ago Kelly’s Ice Cream got in touch with me and challenged me to think up some ideas for serving ice cream in the winter. I have reviewed Kelly’s Ice Cream previously and really love the taste. I was happy to take part in the challenge.

To get me thinking Kelly’s Ice Cream gave me some ideas for serving ice cream in the winter. How about a scoop of ice cream smothered in hot sauce? You could easily melt a bar of chocolate and pour it over your ice cream. If you feel more ambitious you could make a hot fudge sauce and turn the ice cream into a sundae. Alternately you could make a hot chocolate to drink and add a scoop of ice cream to the top. With a few marshmallows as well this would be gorgeous.

I always think that ice cream goes particularly well with a hot dessert. How about a home made apple pie served warm from the oven with a scoop of Kelly’s clotted cream ice cream? Treacle tart or rhubarb crumble are also delicious with ice cream melting beside them.

I wanted to make something a little bit more unusual though. The idea of a baked Alaska was one I really liked. It is a sponge cake covered in ice cream which is then covered with a layer of meringue, baked and served with hot sauce. I wasn’t at all sure I could make it though so I decided to create an ice cream bombe.

As a child I always remember eating Arctic Roll, ice cream rolled inside a swiss roll with jam. This is a more sophisticated twist on that with a citrus flavour. It works really nicely after a Sunday roast and would also be perfect as a dessert for Valentines Day.

Although it looks complicated to make, it is in fact really simple. No cooking is involved, it is just a case of adding layers and freezing. The end result is really sophisticated and looks as if you have spent hours making it.

Winter Ice Cream Bombe Dessert

Ice Cream Bombe

A gorgeous ice cream dessert

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Serving Size 6

Ingredients

• 2 litre tub vanilla ice cream
• 1 loaf of fruit bread
• 125 ml orange juice
• 2 -3 tbsp raspberry jam
• 125 g glace cherries
• 125 g mixed peel
• 125 g dried apricots chopped into small pieces
• 200 g dark chocolate

Instructions

• Leave the ice cream out of the freezer for a little while so it softens.
• Get a 2 litre pudding basin and line it with cling film. Use three or four layers and make sure there are no gaps. It is a good idea to have a bit over lapping the top so you can pull the bombe out when it is frozen.
• Line the inside of the pudding basin with the fruit bread, pushing it together so there are no gaps.
• Pour the orange juice over the bread so it is all covered and the juice soaks in.
• Cover the inside of the bread with the raspberry jam.
• Add a layer of ice cream into the middle, then sprinkle in some of the cherries, peel and apricots.
• Add another layer of ice cream and then more cherries, apricots and peel. Keep going until you reach the top of the bowl and finish off with a layer of ice cream.
• Add some more fruit bread on the top of the bowl and sprinkle over some more orange juice. Press it down with a plate.
• Place in the freezer overnight.
• When ready to serve melt the bar of chocolate over a bowl of boiling water. Place the bombe onto a plate and turn it out. You may need to run a little cold water over the outside of the bowl to release it.
• Pour the melted chocolate over the sides of the ice cream bombe then serve.

Notes

For a more adult version you could use Cointreau instead of Orange juice to drizzle over the fruit bread.

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It was a big hit with the family and it did not last long, everyone wanted second helpings it was so nice.